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Section: Venison
Recipe: Roast Loin of Venison

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Roast Loin of Venison
4 pounds boneless loin of venison, at room temperature
2 tablespoons olive oil
1  teaspoon freshly ground pepper
1/2 teaspoon finely chopped juniper berries

Preheat the oven to 400F. Rub the venison with the olive oil, 1 teaspoon of
the pepper and 1/2 teaspoon of the chopped juniper berries, pressing the
seasonings into the meat. Set the loin on a rack in a roasting pan and
roast, basting frequently with the pan juices, until medium-rare (about
135F on a meat thermometer), 25 to 30 minutes. Cover the venison loosely
with foil and set aside for 10 to 15 minutes before carving. Slice the
venison thinly.

Adapted from http://www.mcs.vuw.ac.nz/school/staff/Amy-Gale.html [now dead]
section picture
Suradin Suradingura / 123RF Stock Photo 12702974