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Venison Loin with a Red Wine Reduction Sauce

Capt. Troy Creasy

  • 1 – 2 lb. Venison Loin
  • 2 green onions, chopped
  • ½ cup beef stock
  • ½ cup dry red wine (we used Sebeka)
  • 1 tbsp. balsamic vinegar
  • 1 tsp. Dijon mustard
  • 3 tbsp. butter
  • 1 tsp. thyme leaves
  • Salt & pepper to taste

Sauté loin in large sauce pan, then remove from pan and set aside. Reduce heat to low and add onions and sauté until they become transparent. Add stock and wine. Cook on high heat until mixture boils. Continue to boil and reduce sauce by 50 percent. Turn heat down to medium or medium low and add vinegar and mustard. Continue cooking until sauce has reached thickness that you prefer.  Turn off heat and add butter, stir until melted. Add thyme and salt and pepper to taste. While reduction sauce is cooking, place loin on hot grill and grill until desired doneness. Slice loin and serve with red wine reduction sauce.

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