Marinated Loin Of Venison Roasted With Mustard

Recipe Ingredients

1		Venison loin - well trimmed
		Marinade
2 tablespoons	30ml	Fruity olive oil
3 tablespoons	45ml	Carrots (medium)
1 tablespoon	15ml	Yellow onion (large)
2		Shallots
3		Garlic cloves (large)
5 cups	1185ml	Hearty red wine
1/2 cup	118ml	Red wine vinegar
4		Bay leaves
6		Parsley stalks
16		Juniper berries
2 teaspoons	10ml	Sea salt
12		Black peppercorns
		Mustard Coating
3		Garlic cloves (large)
1/3 cup	20g / 0.7oz	Chopped green onion
1/3 cup	78ml	Dry white wine
1 teaspoon	5ml	Fresh sage
		(or 1/2 teaspoon dried sage)
1 teaspoon	5ml	Fresh thyme
		(or 1/2 teaspoon dried thyme)
1 cup	237ml	Dijon mustard
1/4 cup	59ml	Olive oil
1 teaspoon	5ml	Sea salt
		Garnish
		Zinfandel reduction sauce
		Roasted wild mushrooms

Recipe Instructions

Roughly chop the marinade vegetables and saute in oil until lightly browned. Add the wine vinegar and remaining seasoning and bring to a boil. Reduce heat and simmer for 10 minutes and then cool before using.

For the mustard coating, place all ingredients in a food processor or blender and quickly process until smooth. Mixture should be very thick. Cover and refrigerate.

In a non-aluminum pan, pour the cooled marinade over the loin and marinate covered in the refrigerator for up to 24 hours. Turn occasionally. Remove from the marinade, pat dry and quickly sear the meat in a hot saute pan or on a grill. If you don't have enough room, cut the loin in half and sear in two pieces.

Place loin(s) in a roasting pan and coat well with the mustard coating. Roast in a preheated 375 degree oven for 15 to 20 minutes or until meat is medium-rare. Allow the meat to rest at least 5 minutes before slicing.

Serve on warm plates with a reduction sauce made from rich game stock and Zinfandel and roasted wild mushrooms.

This recipe yields 8 to 10 servings.

Source:
THE JOHN ASH SHOW with John Ash - From the TV FOOD NETWORK - (Show # JA-9762 broadcast 01-25-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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