Marinated Loin of Venison Roasted W/mustard
INGREDIENTS:
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 ts Chopped fresh sage
1 ts Fresh thyme (or 1/2 teaspoon
-dried)
1 c Dijon mustard
1/4 c Olive oil
1 ts Kosher or sea salt
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 ts Chopped fresh sage
1 ts Fresh thyme (or 1/2 teaspoon
-dried)
1 c Dijon mustard
1/4 c Olive oil
1 ts 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.
Heidy Haughy Cusik writing in the San Francisco Chronicle, 12/18/91.
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.
Heidy Haughy Cusik writing in the San Francisco Chronicle, 12/18/91.