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Loin of Venison
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Reviews
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By:
Irma Morley
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Loin of Venison Recipe browns onion, celery and red pepper before adding flour, beef stock, mushrooms, tomato paste, parsley, bay leaf and red wine and simmering before saucing loin of venison marinated in oil and pepper and fried.
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INGREDIENTS
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2 pound boned loin of venison
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3 tablespoons oil
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1/4 cup red wine
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1/2 teaspoon black pepper
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1/4 cup cashews
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1/3 cup raisins
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2 tablespoons butter
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For the Sauce:
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1/2 cup mushrooms, chopped
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1 1/2 teaspoons tomato paste
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2 tablespoons oil
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1 small yellow onion, diced
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1 stalk celery, diced
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1 red pepper, chopped
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1 tablespoon flour
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2 1/2 cups beef stock
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2 tablespoons parsley
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1 bay leaf and 1/2 teaspoon pepper and salt to taste
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2 tablespoons red wine vinegar
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1/2 cup each red wine and heavy cream
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DIRECTIONS
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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. Make sauce: Heat the oil, add onion, carrot, red pepper and celery and cook over a low heat until they start to brown.
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2:
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.
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3:
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. Add cream and simmer for 5 minutes. Add nuts and raisins.
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4:
Heat remaining oil in a heavy frying pan and saute venison over a high heat for about 4 minutes on each side. Arrange on a warm platter and pour warm sauce on top.
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