*  Exported from  MasterCook  *
 
                MARINATED LOIN OF VENISON ROASTED IN MUSTARD
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Game
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Stephen Ceideburg
    1       pt           Basic Liquid Game Marinade
                         -(see recipe)
    4                    To 5-pound boneless loin of
                         -venison, well trimmed
    3       lg           Garlic cloves
      1/3   c            Chopped green onions
      1/3   c            Dry white wine
    1       t            Chopped fresh sage
    1       t            Fresh thyme (or 1/2 teaspoon
                         -dried)
    1       c            Dijon mustard
      1/4   c            Olive oil
    1       t            Kosher or sea salt
 
   Pour marinade over venison in a glass or
   stainless-steel pan. Cover and refrigerate 1 to 2
   hours, turning occasionally.
   
   Remove venison from marinade and pat dry. Discard
   marinade. Quickly sear the meat in a hot saute pan of
   on a grill for 3 to 4 minutes. If necessary, cut loin
   in half and sear in 2 batches.
   
   Place remaining ingredients in a food processor or
   blender, and quickly process until smooth. Mixture
   should be very thick. Cover and refrigerate.
   
   Place venison in a roasting pan and coat well with the
   mustard mixture. Roast in a preheated 375 degree F.
   oven for 12 to 15 minutes, or until meat is medium
   rare (130 degrees F. internal temperature).
   
   Let meat rest at least 5 minutes before carving.
   
   PER SERVING: 270 calories, 40 g protein, 2 g
   carbohydrate, 10 g fat (3 g saturated), 84 mg
   cholesterol, 644 mg sodium, 0 g fiber.
   
   From John Ash, Fetzer Vineyards.
   
   Heidy Haughy Cusik writing in the San Francisco
   Chronicle, 12/18/91.
   
   Posted by Stephen Ceideburg
  
 
 
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