Roast Loin of Venison Grand Veneur

Recipe

Roast Loin of Venison Grand Veneur

  • Entrees

Ingredients 

  • 1 1/2 to 2-pound venison loin

Marinade

  • 1 1/2 cups red wine
  • 1/4 cup red wine vinegar
  • 2 cloves of garlic, sliced
  • 2 teaspoons pickling spices
  • 2 teaspoons sugar
  • 1 1/2 teaspoons salt
  • 1/2 tablespoon pepper
  • 1 onion, medium dice
  • 1 carrot, medium dice
  • 1 stalk celery, medium dice

Sauce

  • 3 cups brown stock (Venison stock recommended, though beef or veal stock may be substituted. Chef Mott uses venison bones and incorporates the used marinade to make the stock.)
  • 4 ounces lingonberry preserve
  • 1 ounce creme fraeche or heavy cream

Method 

Marinate the venison:

  1. Using butcher twine, tie the loin to hold its shape (space ties about 1 inch apart).
  2. Combine the marinade ingredients. Marinate the venison loin for 24 hours.
  3. Remove venison from the marinade and pat dry. Refrigerate until it is time to roast.

Prepare the sauce:

  1. In a saucepan over medium heat, simmer the brown stock to reduce the liquid by three-fourths.
  2. Add the lingonberry preserve and cr?me fra?che or heavy cream. Stir well. Simmer 10 minutes; season to taste with salt and pepper. This is the finished sauce; keep warm.

To roast venison:

Preheat oven to 400°F.

  1. Place a large skillet on the stovetop over high heat for 3 minutes. Season the venison loin generously on both sides with salt and pepper.
  2. Add 2 ounces of olive oil to the skillet, then brown the loin on all sides (don't forget the ends).
  3. Place the seared loin on a sheet pan and roast in a 400°F oven for about 15 to 20 minutes, turning them once halfway through (this should cook the loin about medium-rare-about 120°F internal temperature; leave it in a little longer if you prefer your meat cooked more).
  4. Let venison rest in a warm place about 10 minutes to allow the juices to settle back into the meat.
  5. To serve, remove the strings and cut into 1/4-inch slices. Fan out the slices onto plate with some sauce and garnish.

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