Loin of Venison with Red Currant Bordelaise
The venison is made especially toothsome by a dry rub, and red-currant wine-based sauce.
- Servings: 10
Source: Martha Stewart Living, December/January 1992/1993
For the dry rub:
- 1 boneless saddle of venison
- 1 tablespoon juniper berries
- 1 tablespoon whole allspice
- 1 tablespoon peppercorns
For the sauce:
- 4 shallots, minced
- 1 bottle of red wine
- 2 cups veal or game stock (see Cooks' Note)
- 3 tablespoons red-currant jelly
- Salt and freshly ground pepper
- 2 teaspoons vegetable oil
Combine juniper berries, peppercorns, and allspice in a spice or coffee grinder and process to a powder. Rub mixture into meat and refrigerate several hours.
Combine shallots and red wine in a medium saucepan. Bring to a boil; simmer until reduced by three quarters, about 45 minutes. Add stock and bring to a boil again. Simmer until reduced by half, about 30 minutes. Sauce should be thick enough to coat the back of a spoon. Stir in jelly and add salt and pepper to taste; set sauce aside.
Heat oven to 400 degrees. Heat oil in a large, heavy skillet over medium heat. Add venison loins and brown quickly on all sides. Transfer to a roasting pan; place in oven for 6 to 8 minutes per pound for rare to medium rare.
Remove venison from pan and sprinkle lightly with salt. Let sit for 10 minutes. Slice on an angle and serve with sauce.