Venison Strip Loin with a Red Wine Sauce

⇐ The Green Book

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

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

Sauce

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

Cook loin and serve

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

Michael Manners http://www.top100wines.com/recipes/recipeDetail-new.asp?section=recipes&recipeID=177