Roast Loin of Venison with Savory Wine Sauce

• 1 cup olive oil
• 1/2 cup carrots finely chopped
• 1/2 cup celery finely chopped
• 1/2 cup onions finely chopped
• 4 cloves garlic minced
• 2 Sprigs thyme fresh
• 2 each bay leaves
• 3 pounds venison loin, boneless with bone
• 2 tablespoons ghee (clarified butter)
• 1 x salt to taste
• 1 x black pepper fresh
• 3 cups beef stock prefer veal stock if possible
• 2 tablespoons butter
• 1 x soup bones reserved from venison
• 1/4 cup shallots minced
• 1 clove garlic minced
• 1 sprig thyme
• 2 each tomatoes coarsely chopped
• 3 tablespoons sherry vinegar
• 1/4 cup port wine
• 2 tablespoons currant jelly
• 1 x salt to taste
• 1 x black pepper fresh, ground

1. Make a marinade of the first 7 ingredients.
2. Bone the loin; trim and discard fat and sinew.
3. With a cleaver chop the bone into 1inch pieces and reserve for the sauce.
4. Slice loin against the grain into 6 pieces.
5. Arrange in a single layer in a casserole dish.
6. Pour over the marinade, cover and refrigerate 24 hours.
7. Meanwhile prepare the sauce.
8. Bring stock to a boil, reduce heat and cook uncovered until volume reduced by 1/2.
9. Set aside.
10. Melt butter in a large, heavy saucepan over high heat.
11. Add bones; brown quickly, stirring often.
12. Add shallots, garlic and thyme, cooking until soft and lightly colored.
13. Add tomato; cook several more minutes.
14. Add wines and vinegar, bring to a boil and reduce by half.
15. Add stock and currant jelly.
16. Reduce heat to low, cover, and simmer 1 hour, skimming as necessary.
17. Remove from heat, strain and return to clean pan.
18. Salt and pepper.
19. Refrigerate until needed and reheat before serving.
20. To cook the venison, remove from marinade, pat dry, and season with salt and pepper.
21. Saute in clarified butter, searing all sides quickly.
22. Transfer pan to preheated 400 deg oven for 5 to 7 minutes until medium rare.
23. Slice each piece against the grain into 3 to 4 pieces and serve with the reheated sauce.

olive oil, carrots, celery, onions, garlic, thyme, bay leaves, venison loin, ghee, salt, black pepper, beef stock, butter, bones reserved, shallots, garlic, thyme, tomatoes, sherry vinegar, port wine, currant jelly, salt, black pepper

Taken from recipeland.com/recipe/v/roast-loin-of-venison-savory-wi-38419 (may not work)