MM: Roast Loin of Venison with Savory Wine Sauce
---------- Recipe via Meal-Master (tm) v8.05
Title: Roast Loin of Venison with Savory Wine Sauce
Categories: Game, Ethnic
Yield: 6 Servings
1 c Olive oil
1/2 c Carrot; finely chopped
1/2 c Celery; finely chopped
1/2 c Onion; finely chopped
4 cl Garlic; minced
2 Sprigs fresh thyme
2 Bay leaves
3 lb Loin of venison, with bone
2 tb Clarified butter
Salt to taste
Fresh ground black pepper
Savory Wine Sauce:
3 c Beef stock
2 tb Butter
Reserved venison bones
1/4 c Minced shallots
1 cl Garlic; minced
1 Sprig thyme
2 Tomatoes; coarsely chopped
3 tb Sherry wine vinegar
1/4 c Port
2 tb Red currant jelly
Salt to taste
Fresh ground black pepper
Make a marinade of the first 7 ingredients. Bone the
loin; trim and discard fat and sinew. With a cleaver
chop the bone into 1" pieces and reserve for the
sauce. Slice loin against the grain into 6 pieces.
Arrange in a single layer in a casserole dish. Pour
over the marinade, cover and refrigerate 24 hours.
Meanwhile prepare the sauce. Bring stock to a boil,
reduce heat and cook uncovered until volume reduced by
1/2. Set aside.
Melt butter in a large, heavy saucepan
over high heat.
Add bones; brown quickly, stirring
often.
Add shallots, garlic and thyme, cooking until
soft
and lightly colored. Add tomato; cook several
more minutes.
Add wines and vinegar, bring to a boil
and reduce by half. Add stock and currant jelly.
Reduce heat to low, cover, and simmer 1 hour, skimming
as necessary. Remove from heat, strain and return to
clean pan. Salt and pepper. Refrigerate until needed
and reheat before serving.
To cook the venison, remove
from marinade,
pat dry, and season with salt and
pepper.
Sautee in clarified butter, searing all sides
quickly. Transfer pan to preheated 400 deg oven for
5-7 minutes until medium rare. Slice each piece
against the grain into 3-4 pieces and serve with the
reheated sauce.
From the L'Ordre de Bon temps menu in Northern Bounty,
A Celebration of Canadian Cuisine. Posted by Jim
Weller.
-----
