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Marinated loin of venison roasted in mustard

Yield: 8 Servings S

Ingredients:

• 1 pt Basic Liquid Game Marinade -(see recipe)
• 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

Instructions:

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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