Subj : Alt Turkey - 19
To   : All
From : Dave Drum
Date : Mon Nov 14 2022 16:24:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Spice-Rubbed Venison Loin w/Red Wine Sauce
 Categories: Game, Herbs, Vegetables, Wine
      Yield: 6 servings
 
      2 tb Malted milk powder
      2 tb Poppy seeds
      2 ts Dried thyme
  1 1/2 ts Fresh ground black pepper
      2 ts Kosher salt; more to taste
      6 tb Unsalted butter
  2 1/2 lb Venison loin; trimmed,
           - halved crosswise
      4 sm Shallots; peeled; in thin
           - wedges
      3    Sprigs fresh thyme
      2    Whole cloves
    1/2 c  Dry, robust red wine
    2/3 c  Chicken stock
 
  Set the oven @ 400-|F/205-|C.
  
  In a small bowl, mix the malt powder, poppy seeds,
  thyme, and black pepper. Transfer the seasoning mixture
  to a large platter and add the venison. Roll the meat in
  the spices, patting the meat with your hands to help the
  seasonings adhere. Let rest at room temperature for 10
  minutes.
  
  In a large, ovenproof skillet over medium heat, melt 4
  tablespoons butter. Once hot and bubbling, add the
  venison pieces, and lower the heat slightly. Cook,
  rotating the meat one-quarter of the way about every 3
  minutes, about 9 minutes total (meat will be only
  browned on three of its four sides). Add the shallots,
  thyme, and the whole cloves to the pan, stirring briefly
  to coat in the butter. Rotate the meat to its final side
  and cook until browned, about 3 minutes. Transfer the
  pan to the oven and roast until a thermometer inserted
  into the thickest part of the meat reads 125-#, about 10
  minutes.
  
  Remove the venison to a large platter and let rest.
  
  Meanwhile, place the skillet back over medium-high heat,
  and add the red wine. Bring to a boil, then let cook
  until reduced by half, about 3 minutes. Add the chicken
  stock and bring the mixture back to a boil; cook until
  it is bubbling around the shallots, about 3 minutes. Add
  the remaining 2 tablespoons butter and cook, stirring or
  swirling the pan occasionally, until the butter is
  melted and the sauce is thickened to the consistency of
  heavy cream, about 2 minutes. Stir in any juices that
  have accumulated on the venison platter.
  
  Transfer the venison to a cutting board, and clean the
  platter. Pour the sauce through a fine-mesh sieve onto
  the clean platter. Slice the venison into 1" thick
  medallions and transfer to the platter with the sauce.
  
  Serve immediately.
  
  By: Amy Thielen
  
  RECIPE FROM: https://www.saveur.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... If it's edible chances are Paula Deen has dumped it into her deep fryer
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