The late autumn is a perfect time to make Marinated Loin of Venison Roasted with Mustard, a meal worthy of a king’s palate. Seriously good food, with great sauces, and superb autumnal ingredients.
Marinated Loin of Venison Roasted with Mustard

Marinated Loin of Venison Roasted with Mustard
 
Author:
Recipe type: Main, Entree, Game
Cuisine: American
Serves: 8 to 10
Ingredients
  • 1 five-pound venison loin; well trimmed
Marinade:
  • 2 Tablespoons fruity olive oil
  • 3 medium carrots
  • 1 large yellow onion
  • 2 whole shallots
  • 3 large cloves garlic
  • 5 Cups hearty red wine
  • 1/2 Cup red wine vinegar
  • 4 whole bay leaves
  • 6 parsley stalks
  • 16 whole juniper berries
  • 2 teaspoons sea salt
  • 12 whole black peppercorns
Mustard Coating:
  • 3 large cloves garlic
  • 1/3 Cup chopped green onion
  • 1/3 Cup dry white wine
  • 1 teaspoon fresh sage (or 1/2 teaspoon dried sage)
  • 1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme)
  • 1 Cup Dijon mustard
  • 1/4 Cup olive oil
  • 1 teaspoon sea salt
Garnish:
  • Zinfandel reduction sauce
  • roasted wild mushrooms or roasted baby carrots
Instructions
  1. Roughly chop the marinade vegetables and saute in oil until lightly browned. Add the wine vinegar and remaining seasoning and bring to a boil. Reduce heat and simmer for 10 minutes and then cool before using.
  2. For the mustard coating, place all ingredients in a food processor or blender and quickly process until smooth. Mixture should be very thick. Cover and refrigerate.
  3. In a non-aluminum pan, pour the cooled marinade over the loin and marinate covered in the refrigerator for up to 24 hours. Turn occasionally. Remove from the marinade, pat dry and quickly sear the meat in a hot saute pan or on a grill. If you don't have enough room, cut the loin in half and sear in two pieces.
  4. Place loin(s) in a roasting pan and coat well with the mustard coating. Roast in a preheated 375 degree oven for 15 to 20 minutes or until meat is medium-rare.
  5. Allow the meat to rest at least 5 minutes before slicing.
  6. Serve on warm plates with a reduction sauce made from rich game stock and Zinfandel and roasted wild mushrooms or baby carrots.
Notes
This recipe yields 8 to 10 servings.

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