View source for Venison Strip Loin with a Red Wine Sauce

[[The Green_Book|&lArr; The Green Book]]

[[File:Recipes-2012-11-Large.jpg|400px|left]]

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==Ingredients==
:Venison stripped Loin – (800g – 1kg)
:2 cups red Wine
:1 Onion finely diced
:1 small Carrot finely diced
:6cm Celery Stick, finely diced
:Bay Leaf, Thyme
:2 Garlic Cloves
:Peppercorns
:Juniper Berries
:Olive Oil
:1/3 litre reduced Beef Stock

==Method==
;Prepare Loin
#Trim strip loin and remove silver skin. (reserve trimmings for the sauce)
#Lightly pepper and oil the trimmed strip loin.
#Meanwhile, lightly brown the diced vegetables in a little olive oil.
#Add the red wine, the herbs and the spices.
#Bring to the boil and cook for 15 minutes.
#Allow to cool. Then pour the liquid over the trimmed strip loin and allow to marinade for at least 2 – 3 hours.

;Sauce
#Remove the strip loin from the red wine marinade and wipe dry.
#Keep the diced vegetables from the marinade.
#Brown the trimmings of the loin in a little olive oil in a large frying pan.
#Add the diced vegetables from the marinade. Saute until brown.
#Add the red wine and the stock.  
#Bring to the boil then reduce to a slow simmer.
#reduce by 2/3 or to sauce consistency.
#Strain, season and keep warm.

;Cook loin and serve
#Seal the strip loin on both sides in a hot frying pan with a little olive oil.
#Place in an oven (170C) for 5 minutes. (Venison must be very rare)
#Remove the strip loin from the oven and allow to rest for 5 minutes before serving.
#Slice the venison.  Arrange attractively on a plate.  Spoon the sauce over the venison. (Can be served with green vegetables and gratin of potatoes)


<small>''Michael Manners'' [http://www.top100wines.com/recipes/recipeDetail-new.asp?section=recipes&recipeID=177 http://www.top100wines.com/recipes/recipeDetail-new.asp?section=recipes&recipeID=177]</small>