Roast Loin of Venison with Savory Wine Sauce

Recipe look good to you?     

Roast Loin of Venison with Savory Wine Sauce Ingredients

1 c Olive oil	3 c Beef stock
1/2 c Carrot; finely chopped	2 tb Butter
1/2 c Celery; finely chopped	Reserved venison bones
1/2 c Onion; finely chopped	1/4 c Minced shallots
4 cl Garlic; minced	1 cl Garlic; minced
2 Sprigs fresh thyme	1 Sprig thyme
2 Bay leaves	2 Tomatoes; coarsely chopped
3 lb Loin of venison, with bone	3 tb Sherry wine vinegar
2 tb Clarified butter	1/4 c Port
Salt to taste	2 tb Red currant jelly
Fresh ground black pepper	Salt to taste
SAVORY WINE SAUCE	Fresh ground black pepper

Instructions for Roast Loin of Venison with Savory Wine Sauce

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 5-7 minutes until medium rare. Slice each piece against the grain into 3-4 pieces and serve with the reheated sauce. From the LOrdre de Bon temps menu in Northern Bounty, A Celebration of Canadian Cuisine. Posted to recipelu-digest by jeryder@juno.com on Mar 14, 1998

Main Ingredient: Cuisine: Uncategorized

More like this...

Roast Loin of Venison with Sun-Dried Cherry Sauce and Parsn

Roast Venison Loin W Sun-Dried Cherry Sauce & Parsnip Chips

Roast Loin of Venison

Roast Loin of Venison with Cranberries