Subj : Alt Turkey - 19
To   : All
From : Dave Drum
Date : Mon Nov 14 2022 16:24:00

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Spice-Rubbed Venison Loin w/Red Wine Sauce
Categories: Game, Herbs, Vegetables, Wine
     Yield: 6 servings

     2 tb Malted milk powder
     2 tb Poppy seeds
     2 ts Dried thyme
 1 1/2 ts Fresh ground black pepper
     2 ts Kosher salt; more to taste
     6 tb Unsalted butter
 2 1/2 lb Venison loin; trimmed,
          - halved crosswise
     4 sm Shallots; peeled; in thin
          - wedges
     3    Sprigs fresh thyme
     2    Whole cloves
   1/2 c  Dry, robust red wine
   2/3 c  Chicken stock

 Set the oven @ 400-|F/205-|C.

 In a small bowl, mix the malt powder, poppy seeds,
 thyme, and black pepper. Transfer the seasoning mixture
 to a large platter and add the venison. Roll the meat in
 the spices, patting the meat with your hands to help the
 seasonings adhere. Let rest at room temperature for 10
 minutes.

 In a large, ovenproof skillet over medium heat, melt 4
 tablespoons butter. Once hot and bubbling, add the
 venison pieces, and lower the heat slightly. Cook,
 rotating the meat one-quarter of the way about every 3
 minutes, about 9 minutes total (meat will be only
 browned on three of its four sides). Add the shallots,
 thyme, and the whole cloves to the pan, stirring briefly
 to coat in the butter. Rotate the meat to its final side
 and cook until browned, about 3 minutes. Transfer the
 pan to the oven and roast until a thermometer inserted
 into the thickest part of the meat reads 125-#, about 10
 minutes.

 Remove the venison to a large platter and let rest.

 Meanwhile, place the skillet back over medium-high heat,
 and add the red wine. Bring to a boil, then let cook
 until reduced by half, about 3 minutes. Add the chicken
 stock and bring the mixture back to a boil; cook until
 it is bubbling around the shallots, about 3 minutes. Add
 the remaining 2 tablespoons butter and cook, stirring or
 swirling the pan occasionally, until the butter is
 melted and the sauce is thickened to the consistency of
 heavy cream, about 2 minutes. Stir in any juices that
 have accumulated on the venison platter.

 Transfer the venison to a cutting board, and clean the
 platter. Pour the sauce through a fine-mesh sieve onto
 the clean platter. Slice the venison into 1" thick
 medallions and transfer to the platter with the sauce.

 Serve immediately.

 By: Amy Thielen

 RECIPE FROM: https://www.saveur.com

 Uncle Dirty Dave's Archives

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... If it's edible chances are Paula Deen has dumped it into her deep fryer
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