Roast Loin of Venison with Savory Wine Sauce


1 cup olive oil

  cup carrot, finely chopped

cup celery; .finely chopped

cup onion, finely chopped

4 cloves garlic, minced

2  sprigs fresh thyme

2 bay leaves

31b loin of venison, with bone

2 tablespoons clarified butter

salt to taste

fresh ground black pepper


Savory wine sauce

3 cup beef stock

2 tablespoon butter

reserved venison bones

cup minced shallots

1 clove garlic, minced

1 sprig thyme

2 tomatoes, coarsely chopped

3 tablespoons sherry wine vinegar

cup port

2 tablespoons 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 1inch 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 boil, reduce heat and cook uncovered until volume reduced by . 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 wine and vinegar, bring to 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.