Try this Roast Loin of Venison with Sun-Dried Cherry Sauce and Parsn recipe, or contribute your own.
Suggest a better descriptionRemove 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 Recipe By : COOKING RIGHT SHOW #CR9613 Posted to MC-Recipe Digest V1 #228 Date: Sat, 28 Sep 1996 04:49:40 -0400 From: billspa@icanect.net (Bill Spalding)
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Serving Size: 1 Serving (1950g) | ||
Recipe Makes: 1 | ||
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Calories: 2418 | ||
Calories from Fat: 799 (33%) | ||
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Amt Per Serving | % DV | |
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Total Fat 88.7g | 118 % | |
Saturated Fat 17.1g | 85 % | |
Monounsaturated Fat 35.8g | ||
Polyunsanturated Fat 10.7g | ||
Cholesterol 322.6mg | 99 % | |
Sodium 10mg | 0 % | |
Potassium 227.4mg | 6 % | |
Total Carbohydrate 13.5g | 4 % | |
Dietary Fiber 3.6g | 14 % | |
Sugars, other 9.9g | ||
Protein 387.6g | 554 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2418
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