How To make Roast Loin Of Venison with Sun Dried Cherry Sauce and Parsn

4 Pounds Boneless Venison Loin

Marinade:

3/4 Cup Olive Or Walnut Oil
1/3 Cup Dry White Wine
2 Tablespoons Fresh Garlic

minced
1 Tablespoon Fresh Rosemary :

minced
1 Tablespoon Thyme

minced
2 Teaspoons Juniper Berries :

crushed
1 tsp Salt
2 tsp Freshly Ground Black Pepper
Sun-Dried Cherry Sauce (Recipe Follows)

Garnish:

Deep Fried Parsnip Chips And Fresh Thyme -- <<OR>> Rosemary Sprigs
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.
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