Cooking Index - Cooking Recipes & IdeasMarinated Loin Of Venison Roasted With Mustard Recipe - Cooking Index

Marinated Loin Of Venison Roasted With Mustard

Serves: 8 people

Recipe Ingredients

1   Venison loin - well trimmed
2 tablespoons 30mlFruity olive oil
3 tablespoons 45mlCarrots (medium)
1 tablespoon 15mlYellow onion (large)
2   Shallots
3   Garlic cloves (large)
5 cups 1185mlHearty red wine
1/2 cup 118mlRed wine vinegar
4   Bay leaves
6   Parsley stalks
16   Juniper berries
2 teaspoons 10mlSea salt
12   Black peppercorns
  Mustard Coating
3   Garlic cloves (large)
1/3 cup 20g / 0.7ozChopped green onion
1/3 cup 78mlDry white wine
1 teaspoon 5mlFresh sage
  (or 1/2 teaspoon dried sage)
1 teaspoon 5mlFresh thyme
  (or 1/2 teaspoon dried thyme)
1 cup 237mlDijon mustard
1/4 cup 59mlOlive oil
1 teaspoon 5mlSea salt
  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.

THE JOHN ASH SHOW with John Ash - From the TV FOOD NETWORK - (Show # JA-9762 broadcast 01-25-1997) - Downloaded from their Web-Site -


Average rating:

Unrated, please add a rating

Submit your rating:

Click a star to rate this recipe.