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Ingredients
1 pt liquid marinade
4 to 5-pound boneless loin of venison; well trimmed
3 lg. garlic cloves
1/3 c chopped green onions
1/3 c dry white wine
1 Ts chopped fresh sage
1 Ts fresh thyme (or 1/2 teaspoon dried)
1 c Dijon mustard
1/4 c olive oil
1 Ts kosher or sea salt
Directions
Pour marinade over venison in a glass or stainless-steel pan. Cover and refrigerate 1 to 2 hours, turning occasionally. Remove venison from marinade and pat dry. Discard marinade. Quickly sear the meat in a hot sauté pan of on a grill for 3 to 4 minutes. If necessary, cut loin in half and sear in 2 batches. Place remaining ingredients in a food processor or blender, and quickly process until smooth. Mixture should be very thick. Cover and refrigerate. Place venison in a roasting pan and coat well with the mustard mixture. Roast in a preheated 375 degree F. oven for 12 to 15 minutes, or until meat is medium rare (130 degrees F. internal temperature). Let meat rest at least 5 minutes before carving.
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