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Рецепт Roast Loin Of Venison With Savory Wine Sauce
by Global Cookbook

Roast Loin Of Venison With Savory Wine Sauce
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  Порций: 6

Ингредиенты

  • 1 c. Extra virgin olive oil
  • 1/2 c. Carrot, finely minced
  • 1/2 c. Celery, finely minced
  • 1/2 c. Onion, finely minced
  • 4 cl Garlic, chopped
  • 2 sprg fresh thyme
  • 2 x Bay leaves
  • 3 lb Loin of venison, with bone
  • 2 Tbsp. Clarified butter
  •     Salt to taste
  •     Fresh grnd black pepper
  • 3 c. Beef stock
  • 2 Tbsp. Butter
  •     Reserved venison bones
  • 1/4 c. Chopped shallots
  • 1 cl Garlic, chopped
  • 1 sprg thyme
  • 2 x Tomatoes, coarsely minced
  • 3 Tbsp. Sherry wine vinegar
  • 1/4 c. Port
  • 2 Tbsp. Red currant jelly
  •     Salt to taste
  •     Fresh grnd black pepper

Инструкции

  1. Make a marinade of the first 7 ingredients. Bone the loin; trim and throw away fat and sinew. With a cleaver chop the bone into 1" pcs and reserve for the sauce. Slice loin against the grain into 6 pcs. Arrange in a single layer in a casserole dish. Pour over the marinade, cover and chill 24 hrs. Meanwhile prepare the sauce. Bring stock to a boil, reduce heat and cook uncovered till volume reduced by 1/2. Set aside. Heat butter in a large, heavy saucepan over high heat. Add in bones; brown quickly, stirring often.
  2. Add in shallots, garlic and thyme, cooking till soft and lightly colored. Add in tomato; cook several more min. Add in wines and vinegar, bring to a boil and reduce by half. Add in 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. Chill till 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.
  3. Transfer pan to preheated 400 deg oven for 5-7 min till medium rare. Slice each piece against the grain into 3-4 pcs and serve with the reheated sauce.
  4. of Canadian Cuisine.