MMMMM----- Recipe via Meal-Master (tm) v8.05

     Title: Roast Loin of Venison with Savory Wine Sauce
Categories: Wildgame
     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

MMMMM---------------------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 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.
 From: [email protected] (Hugs)

 Date: Sat, 14 Mar 1998 09:45:27 -0500

MMMMM