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Pan Seared Venison Loin with Blue Cheese and Cassis-Port Demi Glace

A home-style Pan Seared Venison Loin with Blue Cheese and Cassis-Port Demi Glace made with Venison Short Loin Steaks, Butter, Olive Oil, Green Onions, and Sweet Onion. Serves 4. Add it to your meal plan and shop the whole list in one go.

Ingredients

• 4
• 1/2 stick
• 3 tbsp
• 2 tbsp
• 2 tbsp
• 2
• 1 cup
• 1/4 cup
• 1
• 1/4 cup

Method (preview)

1. 1

   Over high heat sear the venison in the oil and butter in an ovenproof saut� pan until browned.

2. 2

   Remove venison from the pan and keep warm. (Use caution, as the pan�s handle will be hot) Remove excess fat and return pan to medium heat and add onions and garlic.

3. 3

   Saut� until translucent and deglaze with Port and Cr�me de Cassis.

4. 4

   Add the raisins and bay leaf.

5. 5

   Reduce by 1/2.

6. 6

   Add demi glace and reduce by 1/3. Strain and adjust seasoning.

7. 7

   Spoon some sauce on a warm plate, slice Venison and fan over sauce.

8. 8

   Serve with 1 1/2 ounces of Blue Cheese.

9. 9

   S(Formatted in MC By): "Art Guyer"

10. 10

    Contributed to the FareShare Gazette by Art; 26 March 2007. www.fareshare.net