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Venison Loin á la Cassis




Source of Recipe


Chef Edward Nowakowski, Holiday Inn at The University of Memphis


Recipe Introduction


Yield; 6 servings


List of Ingredients




Venison Loin with Bone 5 ½ lbs

Balsamic vinegar 1 tbs

Cassis Liquor ¼ cup


Marinade:


Red Wine 3 cups

Mirepoix 1 large onion, 2 carrots, 4 celery stalks (diced and uncooked)

Juniper berries 10-15 berries (crushed)

Garlic 4 cloves

Thyme ¼ tbs

Recipe



De-bone venison loin; set bones aside. In a large mixing bowl or sealable plastic bag, combine all marinade ingredients. Immerse the venison loin and stir or shake to coat all corners of the meat. Refrigerate venison loin for 48 hours, turning and basting with marinade several times a day. Remove the loin and let it drain. Discard the marinade. Cut Venison loin into 6 oz. portions; tie each with string. Roast until medium rare. Deglaze with 1/4 cup Cassis liquor and balsamic vinegar and roast for another few minutes to caramelize coating. Slice loin in thin medallions and arrange in a flower pattern on the plate, over Cassis Sauce. Serve with your choice of potatoes, barley or wild rice, as well as with a nice Bouquetiére of fresh vegetables. Also excellent with poached pear stuffed with cranberry puree.


Cassis Sauce:


Cassis Liquor ¼ cup

Shallots ½ oz (minced)

Unsalted Butter 1 stick (4oz)

Black Currant Preserve 2 oz

Venison Stock 1 cup

Bay leaf 1

Salt, Black pepper To taste


In a saucepan, sauté shallots in butter for about two minutes. Add Cassis liquor (how much?) and cook for one minute, add black currant preserve, bay leaf and venison stock and cook over medium heat for 15 minutes or until slightly thick. Remove from heat and strain. Whip in butter; correct seasoning with salt, pepper and Cassis liquor as needed. Keep warm.


Venison Stock:


Venison Bones (remaining from de-boning the saddle)

Onions 1 medium cut.

Celery roots 1 small (cut in chunks) replace with 3 celery stalks if celery root cannot be found

Carrots 2 un-peeled sliced

Red Wine 1 cup

Shallots 1 bulb minced.

Garlic 2 cloves minced.

Water enough to emerge the bones

Thyme ¼ tbs

Mace ¼ tbs

Bay leaf 1 ea.


Roast bones in moderate oven for approximately 2 hours. During the last half hour of cooking, add vegetables. When well browned remove from roasting pan, place in stockpot and cover with cold water. Deglaze roasting pan with red wine, shallots and garlic, add to the stock. Add the herbs, bring to a boil and reduce heat, simmer and skim frequently. Reduce by ½, or until slightly thick. Strain.