Sauteed Loin of Venison
Published November 9, 1982
- Total Time
- 40 minutes, plus 2-3 days' refrigeration
- Rating
- Comments
- Read comments
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Ingredients
2 pounds skinless, boneless loins of venison
1 cup dry red wine
1 tablespoon red-wine vinegar
¼ cup coarsely chopped carrot
½ cup coarsely chopped onion
¼ cup chopped leeks
3 juniper berries, optional
1 whole allspice
1 whole clove
¼ teaspoon dried rosemary
1 teaspoon dried sage
½ teaspoon dried basil
1 clove garlic, peeled and crushed
2 fresh parsley sprigs
¼ teaspoon dried thyme
1 bay leaf
Salt to taste if desired
Freshly ground pepper to taste
3 tablespoons butter
1 tablespoon chopped shallots
2 tablespoons Cognac
¼ cup heavy cream
Nutritional analysis per serving (4 servings)
8 grams carbs; 81 milligrams cholesterol; 484 calories; 5 grams monosaturated fat; 1 gram polyunsaturated fat; 10 grams saturated fat; 20 grams fat; 2 grams fiber; 848 milligrams sodium; 50 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put loins in glass, stainless steel or earthenware casserole and add wine, vinegar, carrot, onion, leeks, juniper berries, allspice, clove, rosemary, sage, basil, garlic, parsley sprigs, thyme and bay leaf.
- Step 2
Cover with plastic wrap and refrigerate. Let stand 2 or 3 days, turning in marinade once daily.
- Step 3
Drain mixture into colander, reserving marinade. Remove pieces of loin from vegetables and set aside. Put liquid and vegetables in saucepan and cook down 10 minutes. Drain in sieve, extracting as much liquid as possible. There should be about 6 tablespoons. Discard solids.
- Step 4
Cut each loin on bias into approximately 12 ½-inch-thick slices. Sprinkle with salt and pepper.
- Step 5
Heat 1 tablespoon of butter in skillet and add half of venison slices. Cook over high heat 30 to 40 seconds until lightly browned; turn and cook 30 to 40 seconds. Put on warm platter.
- Step 6
Add 1 tablespoon of butter to skillet and cook remaining slices for the same time. Transfer slices to platter. Add shallots to skillet and cook, stirring, until wilted. Add Cognac and ignite it. Add reserved marinade.
- Step 7
Cook 2 minutes and, stirring to dissolve brown particles that cling to skillet, swirl in remaining tablespoon of butter. Add cream, salt and pepper to taste. Strain through fine sieve, producing barely ½ cup. Reheat briefly and spoon over meat.
Private Notes
Comments
The venison was tender and quite tasty. I omitted the cream but had fun adding and igniting the cognac. The meat cooked very quickly. As to the other note, suggesting the venison be soaked in milk, I have cooked tons of wild-caught venison and it has never been marinaded in milk, sometimes I don't even marinate at all. If it was properly hunted it will be tender and delicious.
The venison was tender and quite tasty. I omitted the cream but had fun adding and igniting the cognac. The meat cooked very quickly. As to the other note, suggesting the venison be soaked in milk, I have cooked tons of wild-caught venison and it has never been marinaded in milk, sometimes I don't even marinate at all. If it was properly hunted it will be tender and delicious.
adrienne rourke1 year ago I think the venison should still be soaked in milk overnight, the meat is more tender and it draws out the blood. Then in the wine marinade. I have always soaked wild venison in milk but I think it works for farmed raised also.
I think the venison should still be soaked in milk overnight, the meat is more tender and it draws out the blood. Then in the wine marinade. I have always soaked wild venison in milk but I think it works for farmed raised also.