Marinated Loin of Venison Roasted in Mustard

• 5 pounds venison loin, boneless
• 3 large garlic cloves
• 13 cup scallions, spring or green onions chopped
• 13 cup white wine dry
• 1 teaspoon sage chopped
• 1 teaspoon thyme
• 1 cup dijon mustard
• 1/4 cup olive oil
• 1 teaspoon kosher salt

1. Pour marinade over venison in a glass or stainless-steel pan.
2. Cover and refrigerate 1 to 2 hours, turning occasionally.
3. Remove venison from marinade and pat dry.
4. Discard marinade.
5. Quickly sear the meat in a hot saute pan of on a grill for 3 to 4 minutes.
6. If necessary, cut loin in half and sear in 2 batches.
7. Place remaining ingredients in a food processor or blender, and quickly process until smooth.
8. Mixture should be very thick.
9. Cover and refrigerate.
10. Place venison in a roasting pan and coat well with the mustard mixture.
11. Roast in a preheated 375 degree F. oven for 12 to 15 minutes, or until meat is medium rare.
12. Let meat rest at least 5 minutes before carving.

venison loin, garlic, scallions, white wine, sage, thyme, mustard, olive oil, kosher salt

Taken from recipeland.com/recipe/v/marinated-loin-of-venison-roast-47701 (may not work)