Распечатать
E-mail
Add a photoПорций: 10
Ингредиенты
- 2 Tbsp. clarified butter or possibly oil - (to 3 tbspns)
- 4 lb venison loin - (to 5 lbs) Coarse salt to taste Freshly-grnd black pepper to taste
- 2 Tbsp. chopped shallots
- 2 x chopped chives">garlic chives or possibly chives
- 2 c. cranberries
- 3 Tbsp. sugar
- 1 c. dry red wine
- 2 1/2 c. reduced Game Stock (see recipe)
- 1 tsp chipotle chile puree or possibly more
- 1 Tbsp. minced fresh sage (or possibly 1 tspn dry sage)
- 3 Tbsp. butter room temperature
Инструкции
- Heat clarified butter in large skillet over medium heat till lightly smoking. Season venison loin with salt and pepper to taste and sear on all sides in skillet, 30 to 45 seconds each side. Remove from skillet and place on baking sheet. Roast loin at 350 degrees about 15 min for medium-rare venison (135 degrees internal temperature).
- Pour all but 1 Tbsp. butter from skillet. Add in shallots and garlic chives and cook 20 seconds. Add in cranberries and sugar and cook 30 seconds longer. Deglaze with wine by adding wine to pan over high heat and scraping up any browned bits. Reduce wine by 3/4 over high heat (about 8 min). Add in Game Stock, chipotle chile puree and minced sage. Reduce by 1/3, about 5 min, then strain through fine sieve. Press cranberry mix with back of spoon to force as much sauce through sieve as possible.
- Return sauce to clean saucepan and heat to boiling. Whisk in butter, remove from heat and season with more salt and pepper if necessary.
- This recipe yields 8 to 10 servings.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 60g | |
| Recipe makes 10 servings | |
| Calories 98 | |
| Calories from Fat 51 | 52% |
| Total Fat 5.82g | 7% |
| Saturated Fat 3.66g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 15mg | 5% |
| Sodium 43mg | 2% |
| Potassium 64mg | 2% |
| Total Carbs 7.58g | 2% |
| Dietary Fiber 1.2g | 4% |
| Sugars 4.85g | 3% |
| Protein 0.27g | 0% |
