Sauteed Loin of Venison

• 2 pounds skinless, boneless loins of venison
• 1 cup dry red wine
• 1 tablespoon red-wine vinegar
• 1/4 cup coarsely chopped carrot
• 1/2 cup coarsely chopped onion
• 1/4 cup chopped leeks
• 3 juniper berries, optional
• 1 whole allspice
• 1 whole clove
• 1/4 teaspoon dried rosemary
• 1 teaspoon dried sage
• 1/2 teaspoon dried basil
• 1 clove garlic, peeled and crushed
• 2 fresh parsley sprigs
• 1/4 teaspoon dried thyme
• 1 bay leaf
• Salt to taste if desired
• Freshly ground pepper to taste
• 3 tablespoons butter
• 1 tablespoon chopped shallots
• 2 tablespoons Cognac
• 1/4 cup heavy cream

1. Put loins in glass, stainless steel or earthenware casserole and add wine, vinegar, carrot, onion, leeks, juniper berries, allspice, clove, rosemary, sage, basil, garlic, parsley sprigs, thyme and bay leaf.
2. Cover with plastic wrap and refrigerate.
3. Let stand 2 or 3 days, turning in marinade once daily.
4. Drain mixture into colander, reserving marinade.
5. Remove pieces of loin from vegetables and set aside.
6. Put liquid and vegetables in saucepan and cook down 10 minutes.
7. Drain in sieve, extracting as much liquid as possible.
8. There should be about 6 tablespoons.
9. Discard solids.
10. Cut each loin on bias into approximately 12 1/2-inch-thick slices.
11. Sprinkle with salt and pepper.
12. Heat 1 tablespoon of butter in skillet and add half of venison slices.
13. Cook over high heat 30 to 40 seconds until lightly browned; turn and cook 30 to 40 seconds.
14. Put on warm platter.
15. Add 1 tablespoon of butter to skillet and cook remaining slices for the same time.
16. Transfer slices to platter.
17. Add shallots to skillet and cook, stirring, until wilted.
18. Add Cognac and ignite it.
19. Add reserved marinade.
20. Cook 2 minutes and, stirring to dissolve brown particles that cling to skillet, swirl in remaining tablespoon of butter.
21. Add cream, salt and pepper to taste.
22. Strain through fine sieve, producing barely 1/2 cup.
23. Reheat briefly and spoon over meat.

skinless, red wine, redwine vinegar, carrot, onion, leeks, berries, allspice, clove, rosemary, sage, basil, clove garlic, parsley sprigs, thyme, bay leaf, salt, freshly ground pepper, butter, shallots, cognac, heavy cream

Taken from cooking.nytimes.com/recipes/2981 (may not work)