|
|
|
|
|
|
|
||
| ||||||||
  |
Loin of Venison with Wild Mushrooms Game and wild mushrooms go perfectly together. Accompany this with a sturdy red wine from the Rhone or an Italian Barolo. Makes 6 cups. |
|
Ingredients: 1 tablespoon butter 1/4 cup minced shallots 1 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1/2 cup port wine 1 cup beef stock mixed with 2 teaspoons arrowroot 2 pound boneless loin "New York Strip" of venison 1 teaspoon canola oil 1 tablespoon chopped chives | |
|
Instructions: 1. Brush off dirt from mushrooms or rinse lightly, then pat dry. 2. Halve, quarter, or slice mushrooms depending on size. 3. Put butter in a skillet over medium heat. 4. Add shallots and cook about 2 minutes. 5. Raise heat to medium high, add mushrooms, half the salt and pepper, and cook another 2 minutes, stirring. 6. Add port and cook 2 minutes. 7. Add stock with arrowroot and cook just until the sauce begins to thicken, about 3 minutes. 8. Set aside until the venison is cooked. (This step can be done up to 2 hours ahead of time.) 9. Preheat oven to 500°F. 10. If refrigerated, remove the venison from the refrigerator at least 30 minutes before cooking. 11. Season the outside of the meat with the remaining salt and pepper and rub with canola oil. 12. Put on a rack in a shallow roasting pan large enough to easily accommodate the entire loin. 13. Cook 17 to 20 minutes. It should be rare to medium-rare. 14. Remove from the oven and cover with foil for 8 minutes. 15. While the venison rests, reheat the sauce, adding a tablespoon or more of port if needed. Check for and adjust seasonings as desired. 16. Slice venison into 12 even pieces, using 2 slices per person. 17. Top each with an equal amount of mushroom sauce. Sprinkle with chives. Cooking Tip Canned beef broth can be quite salty, so adjust the addition of salt accordingly. |
 | ||
 |
||
 Home Broadcasts Produce Tips Health & Nutrition Magazine Recipes About Tony |
||
 | ||