Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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
1 salt to taste
1 fresh ground black pepper
1 savory wine sauce:
3 c beef stock
2 tb butter
1 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
1 salt to taste
1 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. Posted by Jim Weller.

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