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 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: kneadles@esosoft.com (Hugs) Date: Sat, 14 Mar 1998 09:45:27 -0500
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