Ingredients for Marinated Loin Of Venison Roasted In Mustard recipe
Categories: game
Yield: 8 servings

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.

Tags: Chef K.T. Murphy, chef keith murphy, chef murph, Chef Murph TV, Chef Murphy, Chinese, food, Foodist Networks, Global Fusion Americana, Loin, Marinated, Marinated Loin Of Venison Roasted In Mustard, mustard, Recipes, roasted, venison