- 1 1/2 to 2-pound venison loin
- 1 1/2 cups red wine
- 1/4 cup red wine vinegar
- 2 cloves of garlic, sliced
- 2 teaspoons pickling spices
- 2 teaspoons sugar
- 1 1/2 teaspoons salt
- 1/2 tablespoon pepper
- 1 onion, medium dice
- 1 carrot, medium dice
- 1 stalk celery, medium dice
- 3 cups brown stock (Venison stock recommended, though beef or veal stock may be substituted. Chef Mott uses venison bones and incorporates the used marinade to make the stock.)
- 4 ounces lingonberry preserve
- 1 ounce creme fraeche or heavy cream
Marinate the venison:
- Using butcher twine, tie the loin to hold its shape (space ties about 1 inch apart).
- Combine the marinade ingredients. Marinate the venison loin for 24 hours.
- Remove venison from the marinade and pat dry. Refrigerate until it is time to roast.
Prepare the sauce:
- In a saucepan over medium heat, simmer the brown stock to reduce the liquid by three-fourths.
- Add the lingonberry preserve and cr?me fra?che or heavy cream. Stir well. Simmer 10 minutes; season to taste with salt and pepper. This is the finished sauce; keep warm.
To roast venison:
Preheat oven to 400°F.
- Place a large skillet on the stovetop over high heat for 3 minutes. Season the venison loin generously on both sides with salt and pepper.
- Add 2 ounces of olive oil to the skillet, then brown the loin on all sides (don’t forget the ends).
- Place the seared loin on a sheet pan and roast in a 400°F oven for about 15 to 20 minutes, turning them once halfway through (this should cook the loin about medium-rare-about 120°F internal temperature; leave it in a little longer if you prefer your meat cooked more).
- Let venison rest in a warm place about 10 minutes to allow the juices to settle back into the meat.
- To serve, remove the strings and cut into 1/4-inch slices. Fan out the slices onto plate with some sauce and garnish.