In the heart of deer season, I thought this an appropriate recipe.
Venison with Maple Malbec Jus
Maple Venison Loin
1/3 cup B&E's Trees maple syrup
3 tbsp gin
2 tbsp chopped fresh thyme leaves
3 cloves garlic, minced
1 venison loin (about 2 lbs)
1/8 tsp coarse salt & pepper
Preheat oven to 450 F
Combine maple syrup, gin, thyme and garlic.
Coat & marinate loin for 15 minutes. Sprinkle with salt and pepper.
Place loin in a roasting pan and roast at 450 F for 10 minutes. Reduce oven temperature to 275 F and roast for about 1 hour or until meat thermometer reaches 145 F (63 C) for medium rare.
Let stand for about 5 minutes before slicing. Slice into 1/2 inch (2.5 cm) thick slices.
Maple Malbec Jus
1/3 cup butter
1 carrot, chopped
1 onion, chopped
1 leek, white and light green part, thinly sliced
2 bay leaves
3/4 cup Malbec wine
2 cups beef stock
1/3 cup Bourbon Barrel Aged Maple Syrup
1 tbsp red wine vinegar
In saucepan melt 2 tbsp of the butter over medium high heat and sauté carrot, onion, leek and bay leaves, stirring occasionally for about 10 minutes or until softened and browned.
Add wine and simmer for about 5 minutes or until reduced by about half.
Add beef stock and bring to a simmer for 10 minutes.
Strain sauce through mesh sieve into clean saucepan.
Whisk in maple syrup and remaining butter until melted and smooth. Stir in red wine vinegar.