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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