Bluebonnet Venison Farms

San Antonio, Texas

Specialty Recipe

Grilled Boneless Loin

Ingredients - Venison and Marinade

3 pounds boneless loin striploins (approximately 5 to 6 ounces per person)

2 cloves minced garlic

2 medium shallots, sliced

1 Tablespoon fresh picked thyme

1/4 cup olive oil

1 teaspoon fresh ground black pepper

Ingredients - Root Vegetables

6 medium red bliss potatoes -- boiled, peeled, and diced

3 medium red beets -- boiled, peeled, and diced

2 medium celery roots, diced and boiled

4 medium turnips, diced and boiled

2 medium carrots, diced and boiled

Ingredients - Salad Dressing and Garnish

4 medium red onions, sliced julienne

3/4 cup virgin olive oil

1/2 cup red wine vinegar

2 teaspoons dijon mustard

2/3 cup chicken stock

6 scallions, sliced thin

4 Tablespoons cilantro, chopped

Salt and pepper, to taste

2/3 cup chopped arugula

lime juice

1 Granny Smith apple (optional), cut into thin strips and tossed with lime juice

2 tortillas (optional), sliced into thin strips and fried crisp

Combine all marinade ingredients in a bowl. Rub mixture all over striploins, wrap in plastic wrap, and refrigerate overnight.

Cook all of the root vegetables individually in salted water until tender but not soft. Test by tasting. Drain the water and cool off on a sheet pan. Prepare the dressing for the root vegetables in a medium skillet. Saute the onions in the olive oil over medium heat for one minute, stirring with a wooden spoon. Stir in the dijon mustard and red wine vinegar, then add the chicken stock. Bring to a boil, then season with salt and fresh pepper. Toss the root vegetables and the warm dressing in a stainless bowl (leave out the beets for later). Cover the salad and let stand at room temperature until needed.

Unwrap the loins, and season with salt and grill over medium heat until medium rare (3 to 4 minutes on each side) and let rest. Toss the cilantro, scallions, and beets into the salad; adjust salt and pepper if necessary. Spoon salad on plate. Slice meat over salad. Garnish with arugula, apples, and tortillas if desired.

Serves: 8

• Venison Recipes
• Venison Preparation Tips
• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

Other Recipes on the Internet Cookbook of 1st Traveler's Choice with 1000's of tried and tested recipes from Innkeepers, Chefs, and Culinary Professionals.
Internet Cookbook Recipe Index
Other Bed and Breakfast, Country Inns and Small Hotels on 1st Traveler's Choice Travel and Lodging Directory
Texas Lodging Directory ... North America Lodging Directory
Texas Vacation Rentals ... North America Vacation Rentals ... Virtual Cities