| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Dutch |
Meats |
6 |
Servings |
INGREDIENTS
| 2 |
lb |
Meaty venison bones |
| 2 |
c |
Dry red wine |
| 1 |
c |
Chopped tomato |
| 1 |
c |
Dry gin |
| 1/2 |
c |
Diced shallots |
| 6 |
|
Juniper berries, crushed |
| 4 |
|
Black peppercorns |
| 1 |
|
Bay leaf |
| 1/4 |
c |
Dijon mustard |
| 1 1/2 |
lb |
Venison loin |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 2 |
tb |
Olive oil |
| 1/2 |
c |
Dry gin |
INSTRUCTIONS
Cook bones in a large Dutch oven over medium-high heat 8 minutes or until
very brown, stirring occasionally. Add wine and next 6 ingredients; stir
well, and bring to a boil.
Reduce heat to medium, and cook, uncovered, 45 minutes or until stock is
reduced to 1-1/4 cups.
Strain stock through a sieve into a bowl; discard solids. Add mustard to
stock; stir well, and set aside.
Trim fat from venison.
Sprinkle salt and pepper over venison.
Heat oil in a large nonstick skillet over medium-high heat. Add venison,
and cook 15 minutes or until a meat thermometer registers 140 degrees
(medium-rare), browning venison on all sides. Remove venison from skillet;
set aside, and keep warm.
Wipe drippings from skillet with a paper towel.
Add 1/2 cup gin to skillet; cook over low heat until warm. Ignite with a
long match. Add stock to skillet; bring to a boil. Yield: 6 servings
(serving size: 3 ounces venison and 1/4 cup sauce).
Per serving: 797 Calories; 21g Fat (33% calories from fat); 81g Protein;
18g Carbohydrate; 217mg Cholesterol; 1382mg Sodium
NOTES : Lone Mountain's Executive Chef Gerard Van Mourik cooks down the
stock to maximize the flavor and eliminate the need to add fat to make a
smooth sauce. Cut venison into 1/8-inch-thick slices, and arrange slices on
top of sauce. To serve, spoon sauce on individual plates.
Recipe by: Cooking Light, Jan/Feb 1995, page 45
Posted to MC-Recipe Digest V1 #394 by igor@digex.net on Jan 28, 1997.
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