Roast loin of venison with savory wine sauce
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Roast loin of venison with savory wine sauce
  Roast    Venison    Savory    Wine    Game    Canadian  
Last updated 6/12/2012 12:56:28 AM. Recipe ID 18679. Report a problem with this recipe.
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      Title: Roast loin of venison with savory wine sauce
 Categories: Game, Canadian, Jw, Venison, Historical
      Yield: 6 Servings
 
      1 c  Olive oil
    1/2 c  Carrot; finely chopped
    1/2 c  Celery; finely chopped
    1/2 c  Onion; finely chopped
      4 cl Garlic; minced
      2    Sprigs fresh thyme
      2    Bay leaves
      3 lb Loin of venison, with bone
      2 tb Clarified butter
           Salt to taste
           Fresh ground black pepper
           Savory Wine Sauce:
      3 c  Beef stock
      2 tb Butter
           Reserved venison bones
    1/4 c  Minced shallots
      1 cl Garlic; minced
      1    Sprig thyme
      2    Tomatoes; coarsely chopped
      3 tb Sherry wine vinegar
    1/4 c  Port
      2 tb Red currant jelly
           Salt to taste
           Fresh ground black pepper
 
  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 clarifed 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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Recipe ID 18679 (Apr 03, 2005)

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