Loin of venison with red wine sauce
Marinade:2 cups of dry red wine - 2 carrots,
peeled and sliced -1 small onion, peeled and sliced - 4 fresh parsley sprigs- 1
celery stalk, sliced - 1 bay leaf - 4 fresh sprigs of thyme - 1 garlic clove,
minced - 1\2 teaspoon black peppercorns - 1 large tomato, seeded and
Stock: 1/2 cup of vegetable oil - 1 tablespoon
of unsalted butter - Reserved trimmings and bone from venison loin, above.
Reserved marinade above - 4 cups of water.
Salt and freshly ground black pepper
to taste - 3 tablespoons of unsalted butter - 2 shallots, minced - 1\2 cup of
dry red wine
Two days before you wish to serve
the venison, trim the meat of most visible fat, cut the meat of the bone, and
slice the meat into 2 steaks. Cut the bone into small pieces. Cover and
refrigerate the trimmings.
To make the marinade: in a non aluminum baking pan, combine
the carrots, onion, parsley, celery, bay leaf, thyme, garlic, peppercorns, and
tomato. Add the venison, cover, and refrigerate for 24 hours, turning the
The next day, remove the meat
from the from the marinade, cover it with plastic wrap, and return it to the
refrigerator, reserve the marinade.
To make the stock: in an oven, heat the vegetable oil and
butter over medium-high heat. Add the reserved venison trimmings and bone and
brown for 20 to 30 minutes, stirring frequently and making sure the fat does
not burn. Discard the grease from the pan and add the reserved marinade. Raise
heat to high and stir the liquid, scraping the bottom of the pan to dislodge
the brown bits. Add the water and cook the liquid over high heat until reduced
by three fourths to an almost syrupy consistency. When 3\4 to 1 cup liquid
remains, remove the stock from heat, strain it through a fine meshed sieve,
cover and refrigerate.
The next day, season the
marinated venison with salt and pepper. melt 2 tablespoons of the butter in a
medium sauté pan or skillet over high heat. Sear the venison steaks on each
side for one minute. Reduce heat to medium-high and cook the steak for 2 to 3
minutes on each side for rare, or longer if you prefer. Remove the venison from
heat and place on a warmed serving platter.
To finish the sauce: Place the pan in which the venison was
cooked back on the stove over medium heat. Add the shallots and sauté, Stirring
constantly, for three minutes, or until the shallots are browned. Add the red
wine to the pan, stirring to scrape up the brown bits on the bottom of the pan,
and cook to reduce until the wine has almost evaporated. Add the reduce stock
and cook to reduce to 1\2 cup, or until the sauce coats a spoon. Add the
remaining 1 tablespoon butter, stirring to incorporate, and strain the sauce
through a fine-meshed sieve. Adjust the seasoning with salt and pepper, if
To serve: Slice the venison steaks and fan the
meat out on serving plates. Nap the meat with the red wine sauce and sprinkle
with herbs for garnish.