Pan Seared Venison Loin with Great Hill Blue Cheese and Cassis Port Demi
Glace

Serves 4

4 each 6 ounce venison short loin steaks
1 ounce clarified butter
1 tablespoon minced shallot
1 cup ruby Port
1/4 cup Creme De Cassis
2 tablespoons dried black currants
1 bay leaf
1/4 cup demi glace
6 ounces Great Hill Blue Cheese ( a very creamy Roquefort)
Salt and pepper to taste

Season the venison with with salt and pepper. Over high heat sear the
venison in the clarified butter in an ovenproof saute pan until browned.
Turn over and finish in a 450 degree oven for a few minutes until medium
rare. (Pull them a little early, since the fat content is so low they will
carry over more than beef does). Remove venison from the pan and keep
warm. (Use caution, as the pan's handle will be hot) Remove excess fat and
return pan to medium heat and add shallots. Saute until translucent and
deglaze with Po rt and Creme de Cassis. Add the dried currants and bay
leaf. Reduce by 1/2. Add demi glace and reduce by 1/3. Strain and adjust
seasoning. Spoon some sauce on a warm plate, slice Venison and fan over
sauce.


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