Ingredients
1 boneless saddle of venison
1 tablespoon juniper berries
1 tablespoon whole allspice
1 tablespoon peppercorns
4 shallots, minced
1 bottle of red wine
2 cups veal or game stock (see Cooks’ Note)
3 tablespoons red-currant jelly
Salt and freshly ground pepper
2 teaspoons vegetable oil
Preparation
Combine juniper berries, peppercorns, and allspice in a spice or coffee grinder and process to a powder. Rub mixture into meat and refrigerate several hours.
Combine shallots and red wine in a medium saucepan. Bring to a boil; simmer until reduced by three quarters, about 45 minutes. Add stock and bring to a boil again. Simmer until reduced by half, about 30 minutes. Sauce should be thick enough to coat the back of a spoon. Stir in jelly and add salt and pepper to taste; set sauce aside.
Heat oven to 400 degrees. Heat oil in a large, heavy skillet over medium heat. Add venison loins and brown quickly on all sides. Transfer to a roasting pan; place in oven for 6 to 8 minutes per pound for rare to medium rare.
Remove venison from pan and sprinkle lightly with salt. Let sit for 10 minutes. Slice on an angle and serve with sauce.
