MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Spice-Rubbed Venison Loin w/Red Wine Sauce
Categories: Game, Herbs, Vegetables, Wine
Yield: 6 servings

2 tb Malted milk powder
2 tb Poppy seeds
2 ts Dried thyme
1 1/2 ts Fresh ground black pepper
2 ts Kosher salt; more to taste
6 tb Unsalted butter
2 1/2 lb Venison loin; trimmed,
- halved crosswise
4 sm Shallots; peeled; in thin
- wedges
3 Sprigs fresh thyme
2 Whole cloves
1/2 c Dry, robust red wine
2/3 c Chicken stock

Set the oven @ 400-|F/205-|C.

In a small bowl, mix the malt powder, poppy seeds,
thyme, and black pepper. Transfer the seasoning mixture
to a large platter and add the venison. Roll the meat in
the spices, patting the meat with your hands to help the
seasonings adhere. Let rest at room temperature for 10
minutes.

In a large, ovenproof skillet over medium heat, melt 4
tablespoons butter. Once hot and bubbling, add the
venison pieces, and lower the heat slightly. Cook,
rotating the meat one-quarter of the way about every 3
minutes, about 9 minutes total (meat will be only
browned on three of its four sides). Add the shallots,
thyme, and the whole cloves to the pan, stirring briefly
to coat in the butter. Rotate the meat to its final side
and cook until browned, about 3 minutes. Transfer the
pan to the oven and roast until a thermometer inserted
into the thickest part of the meat reads 125-#, about 10
minutes.

Remove the venison to a large platter and let rest.

Meanwhile, place the skillet back over medium-high heat,
and add the red wine. Bring to a boil, then let cook
until reduced by half, about 3 minutes. Add the chicken
stock and bring the mixture back to a boil; cook until
it is bubbling around the shallots, about 3 minutes. Add
the remaining 2 tablespoons butter and cook, stirring or
swirling the pan occasionally, until the butter is
melted and the sauce is thickened to the consistency of
heavy cream, about 2 minutes. Stir in any juices that
have accumulated on the venison platter.

Transfer the venison to a cutting board, and clean the
platter. Pour the sauce through a fine-mesh sieve onto
the clean platter. Slice the venison into 1" thick
medallions and transfer to the platter with the sauce.

Serve immediately.

By: Amy Thielen

RECIPE FROM: https://www.saveur.com

Uncle Dirty Dave's Archives

MMMMM

... If it's edible chances are Paula Deen has dumped it into her deep fryer
--- MultiMail/Win v0.52
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)