Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 stephen ceideburg
1 pt basic liquid game marinade
-(see rec; ipe)
4 to 5-pound boneless loin of
-venison; , well trimmed
3 lg garlic cloves
1/3 c chopped green onions
1/3 c dry white wine
1 ts chopped fresh sage
1 ts fresh thyme (or 1/2 teaspoon
- dried)
1 c dijon mustard
1/4 c olive oil
1 ts kosher or sea salt

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

Remove venison from marinade and pat dry. Discard marinade. Quickly sear
the meat in a hot saute pan of on a grill for 3 to 4 minutes. If necessary,
cut loin in half and sear in 2 batches.

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

Place venison in a roasting pan and coat well with the mustard mixture.
Roast in a preheated 375 degree F. oven for 12 to 15 minutes, or until meat
is medium rare (130 degrees F. internal temperature).

Let meat rest at least 5 minutes before carving.

PER SERVING: 270 calories, 40 g protein, 2 g carbohydrate, 10 g fat (3 g
saturated), 84 mg cholesterol, 644 mg sodium, 0 g fiber.

From John Ash, Fetzer Vineyards.

Heidy Haughy Cusik writing in the San Francisco Chronicle, 12/18/91.

Posted by Stephen Ceideburg

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