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
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.