Roast loin of venison with savory wine sauce

6 servings

Ingredients

QuantityIngredient
1cupOlive oil
½cupCarrot; finely chopped
½cupCelery; finely chopped
½cupOnion; finely chopped
4clovesGarlic; minced
2Sprigs fresh thyme
2Bay leaves
3poundsLoin of venison, with bone
2tablespoonsClarified butter
Salt to taste
Fresh ground black pepper
Savory Wine Sauce:
3cupsBeef stock
2tablespoonsButter
Reserved venison bones
¼cupMinced shallots
1cloveGarlic; minced
1Sprig thyme
2Tomatoes; coarsely chopped
3tablespoonsSherry wine vinegar
¼cupPort
2tablespoonsRed currant jelly
Salt to taste
Fresh ground black pepper

Directions

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 ½. 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.

Submitted By JIM WELLER On 08-30-95