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