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