Распечатать
E-mail
Add a photoПорций: 8
Ингредиенты
- 4 lb Boneless venison loin
- Â Â Sun-Dry Cherry And Cabernet Sauce see * Note
- 3/4 c. Olive or possibly walnut oil
- 1/3 c. Dry white wine
- 2 Tbsp. Chopped fresh garlic
- 1 Tbsp. Chopped fresh rosemary
- Â Â (or possibly 2 tsp. dry rosemary)
- 1 Tbsp. Chopped fresh thyme
- Â Â (or possibly 2 tsp. dry thyme)
- 2 tsp Crushed juniper berries
- 1 tsp Salt
- 2 tsp Freshly-grnd black pepper
- Â Â Deep fried parsnip chips
- Â Â Fresh thyme or possibly rosemary sprigs
Инструкции
- Remove fat and silver skin from loin. Whisk marinade ingredients together and marinate loin a maximum of 6 hrs refrigerated. Turn occasionally.
- Prepare the Sun-Dry Cherry And Cabernet Sauce and keep hot.
- Quickly sear loin in a large pan till nicely browned all over (4 to 5 min). Place on a rack in a roasting pan and roast rare to medium-rare (120 to 125 degrees internal temperature). Allow loin to rest for 5 min before slicing.
- At serving time, spoon sauce onto hot plates. Slice venison into medallions and arrange on top of sauce. Garnish with parsnip chips and herb sprigs.
- This recipe yields 8 servings.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 33g | |
| Recipe makes 8 servings | |
| Calories 193 | |
| Calories from Fat 184 | 95% |
| Total Fat 20.44g | 26% |
| Saturated Fat 2.84g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 293mg | 12% |
| Potassium 32mg | 1% |
| Total Carbs 1.43g | 0% |
| Dietary Fiber 0.3g | 1% |
| Sugars 0.11g | 0% |
| Protein 0.25g | 0% |
