Loin of Venison with Red Currant Bordelaise


The venison is made especially toothsome by a dry rub, and red-currant wine-based sauce.


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


  1. 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.

  2. 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.

  3. 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.

  4. Remove venison from pan and sprinkle lightly with salt. Let sit for 10 minutes. Slice on an angle and serve with sauce.

Cook's Notes

Many butchers will order venison for you. Ask for a boneless saddle of venison, which will yield two loins about two pounds each. Also, many butchers sell good-quality stocks.

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