Roast Loin of Venison with Savory Wine Sauce
Yield
4 servingsPrep
1 daysCook
2 hrsReady
1 daysIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
olive oil
|
|
| ½ | cup |
carrots
finely chopped |
|
| ½ | cup |
celery
finely chopped |
|
| ½ | cup |
onions
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 |
soup bones
reserved from venison |
* |
| ¼ | cup |
shallots
minced |
*
|
| 1 | clove |
garlic
minced |
|
| 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 |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
olive oil
|
|
| 118 | ml |
carrots
finely chopped |
|
| 118 | ml |
celery
finely chopped |
|
| 118 | ml |
onions
finely chopped |
|
| 4 | cloves |
garlic
minced |
|
| 2 | Sprigs |
thyme
fresh |
*
|
| 2 | each |
bay leaves
|
*
|
| 1.4 | kg |
venison loin, boneless
with bone |
* |
| 3E+1 | ml |
ghee (clarified butter)
|
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
fresh |
*
|
| 7.1E+2 | ml |
beef stock
prefer veal stock if possible |
|
| 3E+1 | ml |
butter
|
|
| 1 | x |
soup bones
reserved from venison |
* |
| 59 | ml |
shallots
minced |
*
|
| 1 | clove |
garlic
minced |
|
| 1 | sprig |
thyme
|
*
|
| 2 | each |
tomatoes
coarsely chopped |
|
| 45 | ml |
sherry vinegar
|
|
| 59 | ml |
port wine
|
*
|
| 3E+1 | ml |
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 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.
