Loin Of Venison Recipe
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Ingredients
2 pound boned loin of venison
3 tablespoons oil
1/4 cup red wine
1/2 teaspoon black pepper
1/4 cup cashews
1/3 cup raisins
2 tablespoons butter
Sauce:
1/2 cup mushrooms, chopped
1 1/2 teaspoons tomato paste
2 tablespoons oil
1 small yellow onion diced
1 stalk celery, diced
1 red pepper, chopped
1 tablespoon flour
2 1/2 cups Beef Stock
2 tablespoons parsley
1 bay leaf
1/2 cup red wine
2 tablespoons red wine vinegar
Salt
1/2 teaspoon pepper
1/2 cup heavy cream
Directions
1. Cut venison into slices about 1/4-inch thick. Lay on a plate and sprinkle with 1 tablespoon oil and pepper. Cover and let stand for at least 1 hour.
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.
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.
