Roast Loin of Venison with Savory Wine Sauce Recipe

Name: Roast Loin of Venison with Savory Wine Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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.

656

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 1 cup olive oil, 1/2 cup carrots finely chopped, 1/2 cup celery finely chopped, 1/2 cup onions finely chopped, and more.

Yes, Roast Loin of Venison with Savory Wine Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roast Loin of Venison with Savory Wine Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions