Roast Loin Of Venison With Savory Wine Sauce
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| * exported from bigoven * |
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| recipe by : |
| serving size :6 |
| cuisine : |
| main ingred. : |
| categories :jw canadian |
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| amount measure ingredient -- preparation method |
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| 1 cup | olive oil |
| 1/2 cup | carrot --finely chopped |
| 1/2 cup | celery --finely chopped |
| 1/2 cup | onion --finely chopped |
| 4 clove | garlic --minced |
| 2 sprig | fresh thyme |
| 2 | bay leaves |
| 3 lb. | loin of venison --with bone |
| 2 Tbsp | clarified butter |
| | salt to taste |
| | fresh ground black pepper |
| | savory wine sauce: |
| 3 cup | beef stock |
| 2 Tbsp | butter |
| | reserved venison bones |
| 1/4 cup | minced shallots |
| 1 clove | garlic --minced |
| 1 sprig | thyme |
| 2 | tomatoes --coarsely chopped |
| 3 Tbsp | sherry wine vinegar |
| 1/4 cup | port |
| 2 Tbsp | red currant jelly |
| | salt to taste |
| | fresh ground black pepper |
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| 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 l'ordre de bon |
| temps menu in northern bounty, a celebration of canadian cuisine. |
| posted by jim weller. |
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| (ID: 5104) Mirror: rec.food.recipes: Tue, Nov 9, 2004 |