Remove 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: email@example.com (Bill Spalding)
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|Serving Size: 1 Serving (1950g)|
|Recipe Makes: 1|
|Calories from Fat: 799 (33%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 2418
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