Roast Loin of Venison with Savory Wine Sauce

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Time to Prepare this Recipe 1 day 2 hours 3 Prep: 1 day 30 min Cook: 2 hours
Calories Per Serving and Nutrition Information 672 calories per serving view nutrition facts
# of servings this recipe makes 4-6 servings suggest servings
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Ingredients

1 cup olive oil
1/2 cup carrot finely chopped
1/2 cup celery finely chopped
1/2 cup onion finely chopped
4 cloves garlic minced
2 Sprigs thyme fresh
2 each bay leaves
3 pounds venison loin, boneless with bone
2 tablespoons ghee (clarified butter)
1 x salt to taste
1 x black pepper fresh
3 cups beef stock prefer veal stock if possible
2 tablespoons butter
1 x bones reserved from venison
1/4 cup shallots minced
1 clove garlic minced
1 sprig thyme
2 each tomatoes coarsely chopped
3 tablespoons sherry vinegar
1/4 cup port
2 tablespoons red currant jelly
1 x salt to taste
1 x black pepper fresh, ground

Directions

Make a marinade of the first 7 ingredients.

Bone the loin; trim and discard fat and sinew.

With a cleaver chop the bone into 1inch 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.

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Nutrition Facts

Serving Size 388g
Amount per Serving
Calories 672 88% of calories from fat
% Daily Value*
Total Fat 66.0g101%
 Saturated Fat 15.0g74%
 Trans Fat 0.0g
Cholesterol 30mg10%
Sodium 469mg20%
Total Carbohydrate 19.0g6%
 Dietary Fiber 2.0g8%
 Sugars 9.0g
Protein 5.0g11%
Vitamin A 72%  Vitamin C 24%
Calcium 6%  Iron 7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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