Stephen Ceideburg 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 t Chopped fresh sage

1 t Fresh thyme (or 1/2 teaspoon

dried) 1 c Dijon mustard

1/4 c Olive oil

1 t 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. 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