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1
Place venison in a zip-top plastic bag or other sealable, nonreactive container.
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2
Combine Port, orange peel, pepper, allspice, bay leaf, and thyme, and pour mixture over the venison.
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3
Seal and refrigerate.
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4
Allow venison to marinate overnight, turning occasionally.
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5
Preheat oven to 400 degrees F.
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6
Remove venison from the marinade, reserving marinade.
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7
Season all sides of the loin with salt and freshly ground black pepper.
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8
Heat the olive oil in a large, oven-proof skillet over high heat.
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9
Sear the loin in the hot oil on all sides (1 to 2 minutes).
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10
Place the skillet in the oven and bake for 17 to 20 minutes or until desired degree of doneness.
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11
The venison will be medium-rare when it reaches 125 degrees F on an instant-read thermometer.
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12
Remove the venison loin from the skillet and allow meat to rest for 10 minutes before slicing.
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13
Add 1 tablespoon of butter to the skillet used to brown the venison.
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14
Heat over medium-high heat until melted.
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15
Add shallots and garlic.
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16
Cook, stirring constantly, for 30 seconds or until softened.
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17
Add reserved marinade, sugar, and cinnamon stick to the shallot mixture.
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18
Bring mixture to a boil and cook until mixture is reduced by half, about 3 to 4 minutes.
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19
The sauce should be thick and syrupy.
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20
Add demi-glace and gooseberries, and bring to a low simmer.
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21
Cook sauce at a low simmer until berries are softened and the sauce is thickened and coats the back of a spoon, 5 to 7 minutes.
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22
Remove the orange peel, bay leaf, thyme, and cinnamon stick from the sauce.
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23
Adjust seasonings with salt and pepper.
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24
Remove the sauce from the heat and stir in the remaining 3 tablespoons of butter.
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25
Serve warm with sliced venison.
