Recipe - Roast Loin Of Venison With Savory Wine Sauce



1 cup Olive oil
One half cup Carrot; finely chopped
One half cup Celery; finely chopped
One half cup Onion; finely chopped
4 cl Garlic; minced
2 Sprigs fresh thyme
2 Bay leaves
3 pound Loin of venison, with bone
2 tablespoon Clarified butter
Salt to taste
Fresh ground black pepper

SAVORY WINE SAUCE
3 cup Beef stock
2 tablespoon Butter
Reserved venison bones
One fourth cup Minced shallots
1 cl Garlic; minced
1 Sprig thyme
2 Tomatoes; coarsely chopped
3 tablespoon Sherry wine vinegar
One fourth cup Port
2 tablespoon Red currant jelly
Salt to taste
Fresh ground black pepper

From: kneadles@esosoft.com (Hugs)

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 57 minutes until medium rare. Slice each piece against the grain into
34 pieces and serve with the reheated sauce.

From the L'Ordre de Bon temps menu in Northern Bounty, A Celebration of
Canadian Cuisine.
Posted to recipeludigest by jeryder@juno.com on Mar 14, 1998