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Marinated Loin Of Venison Roasted In Mustard

A home-style Marinated Loin Of Venison Roasted In Mustard made with Stephen Ceideburg, Basic Liquid Game Marinade, Boneless Loin Of Venison Well Trimmed, Lg Garlic, and Green Onions. Serves 8. Add it to your meal plan and shop the whole list in one go.

Ingredients

• Stephen Ceideburg
• 1 pt
• 4
• 3
• 1/3 cup
• 1/3 cup
• 1
• 1
• 1 cup
• 1/4 cup
• 1

Method (preview)

1. 1

   Pour marinade over venison in a glass or stainless-steel pan. Cover and refrigerate 1 to 2 hours, turning occasionally.

2. 2

   Remove venison from marinade and pat dry.

3. 3

   Discard marinade.

4. 4

   Quickly sear the meat in a hot saute pan of on a grill for 3 to 4 minutes.

5. 5

   If necessary, cut loin in half and sear in 2 batches.

6. 6

   Place remaining ingredients in a food processor or blender, and quickly process until smooth. Mixture should be very thick. Cover and refrigerate.

7. 7

   Place venison in a roasting pan and coat well with the mustard mixture.

8. 8

   Roast in a preheated 375 degree F. oven for 12 to 15 minutes, or until meat is medium rare (130 degrees F. internal temperature).

9. 9

   Let meat rest at least 5 minutes before carving.

10. 10

    From John Ash, Fetzer Vineyards.

11. 11

    Heidy Haughy Cusik writing in the San Francisco

12. 12

    Chronicle, 12/18/91.