Iron Cookware Recipes – Roast Loin Of Venison
Roast Loin Of Venison
As much fun as it is to be sitting in our blinds on that first frosty morning on opening day it is just as much fun in our kitchen in February & March making interesting meals that our family will enjoy.
This recipe is one that is perfect for a large cast iron Dutch oven or roasting pan. This Roast loin of venison with savory wine sauce went over really well last fall in our camp & I am almost certain it
will in yours. It is fun & easy to make and will make you the hit of the day when the men come in to eat.
But why wait until next season? Open your freezer now & make a meal your family will enjoy with this great venison roast recipe. Don’t forget to save a glass of wine for the chef in camp!
Roast Loin Of Venison With Savory Wine Sauce
Yield: 6 servings
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.
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