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Roast Loin Of Venison With Savory Wine Sauce

ethnic, game

1 cup olive oil
1/2 cup carrot; finely chopped
1/2 cup celery; finely chopped
1/2 cup onion; finely chopped
4 centiliter garlic; minced
2 sprigs fresh thyme
2 bay leaves
3 lb loin of venison, with bone
2 tablespoon clarified butter
1 salt to taste
1 fresh ground black pepper
1 savory wine sauce:
3 cup beef stock
2 tablespoon butter
1 reserved venison bones
1/4 cup minced shallots
1 centiliter garlic; minced
1 sprig thyme
2 tomatoes; coarsely chopped
3 tablespoon sherry wine vinegar
1/4 cup port
2 tablespoon red currant jelly
1 salt to taste
1 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. Posted by Jim Weller.

Yield: 6 servings

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