Marinated Venison Loin (Irish)

This recipe comes from Darina Allen's Ballymaloe Cooking School Cookbook. She credits it to Canice Sharkey, chef at the lamented Arbutus Lodge in Cork, Ireland's first Michelin-starred restaurant. Sharkey - who is now a partner in Isaac's restaurant in Cork City - served it with puréed celeriac, but Carrot and Parsnip Mash is a good accompaniment, too.

½ cup + 1 Tbsp. extra-virgin olive oil (120 mL)
¾ cup dry white wine (175 mL)
1 dash sherry vinegar
1 clove garlic, peeled and smashed
4 juniper berries
1 small onion, sliced
1 small carrot, sliced
1 bay leaf
2 sprigs thyme
1 (1-1¼ lb) venison loin, boneless (500-750 g)
3 Tbsp. butter
2 shallots, minced
2 cups beef stock (475 mL)

Preheat the oven to 200°F (90°C, Gas Mark 0.25).

Combine the ½ cup (120 mL) oil, ½ cup (120 mL) of the wine, the vinegar, garlic, juniper berries, onion, carrot, bay leaf, and thyme in a terrine or baking dish just large enough to hold the venison.

Put the venison into the marinade for 15 minutes, turning it once. Remove it, reserving the marinade, and slice into about 12 pieces (noisettes) about ¼" (6.5 mm) thick.

Melt 2 Tbsp. of the butter with the remaining Tbsp. of olive oil in a heavy skillet over high heat and, working in batches, sear the venison for 1-2 minutes per side. As the venison is done, remove from the skillet, put it on a tray, and put into the oven to keep warm.

Deglaze the skillet with the remaining ¼ cup (60 mL) of white wine over high heat, scraping up the browned bits on the bottom of the pan. Reduce the heat to medium, add the shallots, and cook for about 2 minutes. Add the stock and 2 Tbsp. of the marinade (liquid only) and increase the heat to medium-high. Reduce by about half, then swirl in the remaining 1 Tbsp. of butter.

Divide venison slices equally between 4 plates and spoon the sauce over the meat.

Makes 4 servings.