Alsatian Venison
Ready In: 55 mins
Serves: 4
Ingredients
- 1 1⁄2 cups pinot noir wine
- 2 tablespoons grainy mustard
- 1 1⁄2 lbs venison loin
- salt and pepper, to taste
- 1⁄2 lb egg noodles
- 2 tablespoons butter
- 2 tablespoons walnut oil
- 1 tablespoon peppercorn
- 1 teaspoon fresh ginger, minced
- 1 shallot, finely minced
- 1 cup chicken stock or 1 cup veal stock
- 1⁄2 cup cream
- 1 teaspoon cinnamon
- 1 teaspoon red currant jelly
- 1 tablespoon red wine vinegar
Directions
- Add 1/2 cup of wine and mustard to a large dish and stir up. Salt and pepper the loin and place the loin in the wine and roll around. Marinate for 3 hours in the refrigerator. Season the venison with salt and pepper.
- Bring water to a boil and add salt and noodles. Cook the egg noodles until al dente. Strain. Place back into the pot, add butter and stir around until distributed.
- Remove loin from marinade and pat dry with a paper towel. Heat walnut oil in a sauté pan over medium-high heat. Sear the loin on all sides, about 5 minutes total. The cooking time will vary on the thickness of the loin; it should be pink in the center.
- Remove from pan and wrap with tin foil and let rest ten minutes; it will continue to cook. Return the pan to the stove, add the rest of the wine, peppercorns, ginger, shallot and stock. Bring to a boil and reduce heat and add cream; let simmer until reduced by almost half. Strain. Add cinnamon, jelly, and vinegar. Re-warm slightly.
- Slice the loin into thin slices. Place on top of noodles. Pour sauce over the top.
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