*  Exported from  MasterCook II  *
 
        Roast Loin Of Venison With Sun-Dried Cherry Sauce And Parsn
 
 Recipe By     : COOKING RIGHT SHOW #CR9613
 Serving Size  : 1    Preparation Time :0:00
 Categories    : New Text Import                  Cooking Right Show
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4      Pounds        Boneless Venison Loin
                         --Marinade--
      3/4  Cup           Olive Or Walnut Oil
      1/3  Cup           Dry White Wine
    2      Tablespoons   Fresh Garlic -- minced
    1      Tablespoon    Fresh Rosemary -- minced
    1      Tablespoon    Thyme -- minced
    2      Teaspoons     Juniper Berries -- crushed
    1      tsp           Salt
    2      tsp           Freshly Ground Black Pepper
                         Sun-Dried Cherry Sauce (Recipe Follows)
                         --Garnish--
                         Deep Fried Parsnip Chips And Fresh Thyme -- <<OR>>
                         Rosemary Sprigs
 
 
 Remove fat and silver skin from loin. Whisk marinade ingredients together
 and marinate loin a maximum of 6 hours refrigerated. Turn occasionally.
 
 Prepare sauce and keep warm. Quickly sear loin in a large pan until nicely
 browned all over (4 - 5 minutes). Place on a rack in a roasting pan and
 roast rare to medium rare (120 - 125 degrees internal temperature). Allow
 loin to rest for 5 minutes before slicing.
 
 At serving time: Spoon sauce onto warm plates. Slice venison into medallions
 and arrange on top of sauce. Garnish with parsnip chips and herb sprigs.
 
 Yield: 8 servings
 
 Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved
 
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