* Exported from BigOven *

Roast Loin Of Venison With Savory Wine Sauce

Recipe By :
Serving Size :6
Cuisine :
Main Ingred. :
Categories :Jw Canadian

Amount Measure Ingredient -- Preparation Method
-------- ------------- --------------------------------
1 cup Olive oil
1/2 cup Carrot --finely chopped
1/2 cup Celery --finely chopped
1/2 cup Onion --finely chopped
4 clove Garlic --minced
2 Sprigs fresh thyme
2 Bay leaves
3 lb Loin of venison --with bone
2 Tbsp Clarified butter
Salt to taste
Fresh ground black pepper
Savory Wine Sauce:
3 cup Beef stock
2 Tbsp Butter
Reserved venison bones
1/4 cup Minced shallots
1 clove Garlic --minced
1 Sprig thyme
2 Tomatoes --coarsely chopped
3 Tbsp Sherry wine vinegar
1/4 cup Port
2 Tbsp 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.

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