Café Shelburne

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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 diced.                          

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 venison occasionally.

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 necessary.    

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.