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Roast Loin of Venison with Savory Wine Sauce















Trans-fat Free


1 cup olive oil
½ cup carrots
finely chopped
½ cup celery
finely chopped
½ cup onions
finely chopped
4 cloves garlic
2 Sprigs thyme
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
3 cups beef stock
prefer veal stock if possible
2 tablespoons butter
1 x soup bones
reserved from venison
¼ cup shallots
1 clove garlic
1 sprig thyme
2 each tomatoes
coarsely chopped
3 tablespoons sherry vinegar
¼ cup port wine
2 tablespoons currant jelly
1 x salt
to taste
1 x black pepper
fresh, ground


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 ½.

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. Sauté in clarified butter, searing all sides quickly. Transfer pan to preheated 400 deg oven for 5 to 7 minutes until medium rare. Slice each piece against the grain into 3 to 4 pieces and serve with the reheated sauce.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 388g (13.7 oz)
Amount per Serving
Calories 67288% of calories from fat
 % Daily Value *
Total Fat 66g 101%
Saturated Fat 15g 74%
Trans Fat 0g
Cholesterol 30mg 10%
Sodium 469mg 20%
Total Carbohydrate 6g 6%
Dietary Fiber 2g 8%
Sugars g
Protein 11g
Vitamin A 72% Vitamin C 24%
Calcium 6% Iron 7%
* based on a 2,000 calorie diet How is this calculated?


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