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