Roast Loin of Venison with Sun-Dried Cherry Sauce and Parsn

1. 1

   Remove fat and silver skin from loin.

2. 2

   Whisk marinade ingredients together and marinate loin a maximum of 6 hours refrigerated.

3. 3

   Turn occasionally.

4. 4

   Prepare sauce and keep warm.

5. 5

   Quickly sear loin in a large pan until nicely browned all over.

6. 6

   Place on a rack in a roasting pan and roast rare to medium rare.

7. 7

   Allow loin to rest for 5 minutes before slicing.

8. 8

   At serving time: Spoon sauce onto warm plates.

9. 9

   Slice venison into medallions and arrange on top of sauce.

10. 10

    Garnish with parsnip chips and herb sprigs.

No nutritional information available.

No additional tips available.