Loin Of Venison Recipe
Ingredients
| Boned loin of venison | 2 Pound | |
| Salt | To Taste | |
| Oil | 3 Tablespoon | |
| Red wine | 1⁄4 Cup (4 tbs) | |
| Black pepper | 1⁄2 Teaspoon | |
| Cashews | 1⁄4 Cup (4 tbs) | |
| Raisins | 1⁄3 Cup (5.33 tbs) | |
| Butter | 2 Tablespoon | |
| Mushrooms | 1⁄2 Cup (8 tbs), chopped | |
| Tomato paste | 1 1⁄2 Teaspoon | |
| Oil | 2 Tablespoon | |
| Yellow onion | 1 Small, diced | |
| Stalk celery | 1 , diced | |
| Red pepper | 1 , chopped | |
| Flour | 1 Tablespoon | |
| Beef stock | 2 1⁄2 Cup (40 tbs) | |
| Parsley | 2 Tablespoon | |
| Bay leaf | 1 | |
| Red wine | 1⁄2 Cup (8 tbs) | |
| Red wine vinegar | 2 Tablespoon | |
| Pepper | 1⁄2 Teaspoon | |
| Heavy cream | 1⁄2 Cup (8 tbs) |
Nutrition Facts
Serving size: Complete recipe
Calories 3079 Calories from Fat 1585
% Daily Value*
Total Fat 180 g277.1%
Saturated Fat 55.8 g278.8%
Trans Fat 0 g
Cholesterol 988.9 mg329.6%
Sodium 2165 mg90.2%
Total Carbohydrates 104 g34.6%
Dietary Fiber 10.1 g40.3%
Sugars 49 g
Protein 237 g473.5%
Vitamin A 187.2% Vitamin C 347.7%
Calcium 26.9% Iron 55%
*Based on a 2000 Calorie diet
Directions
2. Make sauce: Heat the oil, add onion, carrot, red pepper, and celery and cook over low heat until they start to brown.
3. Stir in the flour and continue cooking to a rich brown. Add 2/3 of the stock, the mushrooms, tomato paste, parsley, and bay leaf and the wine. Bring mixture to a boil, stirring. Reduce heat and simmer with the lid half covering the pan for 20-25 minutes.
4. Add the remaining stock, bring to a boil again and skim. Strain sauce. Return to pan, add vinegar and continue to simmer 6-7 minutes.
5. Add cream and simmer for 5 minutes. Add nuts and raisins.
6. Heat remaining oil in a heavy frying pan and saute venison over high heat for about 4 minutes on each side. Arrange on a warm platter and pour warm sauce on top.
Comments
Nunberg2007 says :
Chef
