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Roast Loin Of Venison With Sun-Dried Cherry Sauce And Parsn

Make Roast Loin Of Venison With Sun-Dried Cherry Sauce And Parsn at home with Boneless Venison Loin Marinade, Olive Or Walnut Oil, Dry White Wine, Fresh Garlic, and Fresh Rosemary. Serves 1. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 4 lb
• 3/4 cup
• 1/3 cup
• 2 tbsp
• 1 tbsp
• 1 tbsp
• 2 tsp
• 1 tsp

Method (preview)

1. 1

   Remove fat and silver skin from loin. Whisk marinade ingredients together and marinate loin a maximum of 6 hours refrigerated. Turn occasionally.

2. 2

   Prepare sauce and keep warm.

3. 3

   Place on a rack in a roasting pan and roast rare to medium rare (120 - 125 degrees internal temperature).

4. 4

   Allow loin to rest for 5 minutes before slicing.

5. 5

   At serving time: Spoon sauce onto warm plates.

6. 6

   Slice venison into medallions and arrange on top of sauce.

7. 7

   Garnish with parsnip chips and herb sprigs.