Roast Loin of Venison with Savory Wine Sauce
| Yield: | 6 Servings |
| Categories: | Game, Canadian |
| 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 | ||
| 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 |
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