Ingredients
- 1⅓ lbs (600g) farm-raised deer loin roast
- 1 tbsp (15 ml) Olive oil
- ½ cup (125 ml) dry red wine
- Salt and pepper
- Chopped fresh parsley or chives
Directions
Preheat oven to 425° F (215° C). Heat oil in large ovenproof skillet. Brown loin roast on each side and place (uncovered) in oven. Reduce oven temperature to 350° F (180° C) and roast 12-15 minutes, but do not overcook.
Remove loin from skillet, set aside and keep warm. Pour wine into skillet, reduce by ½ to ⅔ and season with salt and pepper to taste.
Slice loin and serve with sliced mushrooms or oyster mushrooms, seasonal vegetable and potatoes.
Variation: Add 1 tbsp (15 ml) pink peppercorns to wine, stir until it boils, then add 2-3 tbsp (30 - 45 ml) cream. Warm but do not boil and season with freshly ground pepper to taste.
Remove loin from skillet, set aside and keep warm. Pour wine into skillet, reduce by ½ to ⅔ and season with salt and pepper to taste.
Slice loin and serve with sliced mushrooms or oyster mushrooms, seasonal vegetable and potatoes.
Variation: Add 1 tbsp (15 ml) pink peppercorns to wine, stir until it boils, then add 2-3 tbsp (30 - 45 ml) cream. Warm but do not boil and season with freshly ground pepper to taste.
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