From: firstname.lastname@example.org (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 email@example.com on Mar 14, 1998
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|Serving Size: 1 Servings (756g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 129 (55%)|
|Amt Per Serving||% DV|
|Total Fat 14.4g||19 %|
|Saturated Fat 4.5g||22 %|
|Monounsaturated Fat 8g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 12.7mg||4 %|
|Sodium 1041.4mg||36 %|
|Potassium 975.1mg||26 %|
|Total Carbohydrate 15.1g||4 %|
|Dietary Fiber 0.6g||2 %|
|Sugars, other 14.5g|
|Protein 10.3g||15 %|
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Calories per serving: 234
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