| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
La, Times |
10 |
servings |
INGREDIENTS
| 2 |
tb |
Clarified butter or oil -; (to 3 tbspns) |
| 4 |
lb |
Venison loin -; (to 5 lbs) |
|
|
Coarse salt |
|
|
Freshly ground black pepper |
| 2 |
tb |
Minced shallots |
| 2 |
|
Minced garlic chives or chives |
| 2 |
c |
Cranberries |
| 3 |
tb |
Sugar |
| 1 |
c |
Dry red wine |
| 2 1/2 |
c |
Reduced Game Stock; (see recipe) |
| 1 |
ts |
Chipotle chile puree; or more |
| 1 |
tb |
Chopped fresh sage |
|
|
(or 1 tspn dried sage) |
| 3 |
tb |
Butter; room temperature |
INSTRUCTIONS
Heat clarified butter in large skillet over medium heat until lightly
smoking. Season venison loin with salt and pepper to taste and sear on all
sides in skillet, 30 to 45 seconds each side. Remove from skillet and place
on baking sheet. Roast loin at 350 degrees about 15 minutes for medium-rare
venison (135 degrees internal temperature). Pour all but 1 tablespoon
butter from skillet. Add shallots and garlic chives and cook 20 seconds.
Add cranberries and sugar and cook 30 seconds longer. Deglaze with wine by
adding wine to pan over high heat and scraping up any browned bits. Reduce
wine by 3/4 over high heat (about 8 minutes). Add Game Stock, chipotle
chile puree and chopped sage. Reduce by 1/3, about 5 minutes, then strain
through fine sieve. Press cranberry mixture with back of spoon to force as
much sauce through sieve as possible. Return sauce to clean saucepan and
heat to boiling. Whisk in butter, remove from heat and season with more
salt and pepper if necessary. Yields 8 to 10 servings.
Each of 10 servings: 295 calories, 434 mg sodium, 115 mg cholesterol, 12
grams fat, 8 grams carbohydrates, 34 grams protein, 0.27 grams fiber
Recipe Source: Los Angeles Times - 12-27-1998
Formatted for Mastercook by Lynn Thomas - Lynn_Thomas@prodigy.net
Converted by MM_Buster v2.0l.
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