Ingredients
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2 1/2 lbs axis venison loin or 2 1/2 lbs denver cut venison
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2 cloves garlic, minced
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salt and black pepper
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2 tablespoons olive oil
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1 1/2 cups cabernet sauvignon wine
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1 bay leaf
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2 sprigs parsley
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1 cup beef broth
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1 tablespoon cold unsalted butter
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1 small carrot, thinly sliced
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1/2 cup shallot, coarsely chopped
Instructions
- Preheat the oven to 450 degrees F.
- Rub the venison with garlic and sprinkle with salt and pepper.
- Put olive oil in a heavy skillet.
- Add venison and sear over high heat until browned on all sides- about 3 minutes Place in oven and roast until medium-rare; for 16- 20 minutes, turning once.
- Meanwhile, combine the wine with the vegetables and herbs and bring to a boil.
- Reduce by half over medium heat- about 8 minutes.
- Strain out vegetables and discard.
- In a saucepan, reduce broth by half over high heat- about 7 minutes.
- Combine all the liquids.
- When meat is done, remove to cutting board and cover loosely with foil.
- Pour any fat from the pan and deglaze with the reduced liquids
- Whisk in the cold butter and add salt and pepper.
- Spoon a bit of sauce over each meat serving.