Venison Loin with Bordelaise Sauce
The bordelaise sauce, made from red wine, bone marrow and demi-glace gives this meat some attitude.
- Serves: 4 |
- Difficulty: moderate
- Prep Time : 20 mins |
- Cook Time : 15 mins
4 x 200 g venison loin steaks
75 g butter
2 C (500 ml) of good red wine (the spicy elements of a shiraz is recommended for this)
4/5 C (200 ml) well reduced beef stock (frozen down in ice cube trays works well)
1 kg beef marrow bones (see notes)
1 Tbsp gastric (see notes)
Season the venison steaks generously with salt and pepper. Place a large frying pan on moderate-high heat and add the butter. Once the butter is bubbling, start to fry the steaks in the butter.
Use a spoon to baste the meat with the bubbly butter and brown the steaks on all sides. Be careful not to let the butter burn as this is the base for the sauce.
Cook for about 5 minutes, turning the meat and constantly basting with the butter. Remove the meat from the pan and allow to rest in a warm place.
Deglaze the pan with the red wine and allow it to come to a boil, being careful of any flames. Reduce the heat and allow the wine to simmer gently. Use a wooden spoon to scrape any good meaty bits off the base of the pan.
Once the wine has reduced by three quarters, add the cold beef stock into the pan and swirl around. Allow to come to a simmer.
Add half of the poached marrow (see notes) into the pan and whisk, melting the marrow into the sauce to enrich it.
Once the marrow has all melted, taste the sauce. Adjust the seasoning and add the gastric (see notes) if you feel that it is needed (this will depend on the wine used).
Add the rest of the poached marrow discs to the sauce but do not whisk, you want to leave them whole, so that you have beautiful pieces of whole poached marrow in the sauce.
Carve the meat and serve immediately with the sauce.
Serve with buttered mashed potatoes and sweet baby vegetables such as baby carrots and blanched and peeled cherry tomatoes.
To prepare the marrow
Soak the bones in cold water for an hour then carefully press the marrow out of the bones, using your fingers. You should get cylindrical shaped pieces from the bones.
Poach the marrow in simmering salted water for 3 minutes, remove with a slotted spoon and refresh in ice water.
Once the marrow has set, use a thin knife to slice the marrow into discs. Place on a plate in the fridge and reserve until ready to use.
Gastric is a sweet and sour mixture used to balance sauces and to overcome any bitterness that may arise from heavy reduction. Use half red wine vinegar and half brown sugar which has been brought to a boil and the sugar dissolved.