1 quart beef stock
1/2 cup chopped leeks
1/4 cup each, chopped: shallots and carrot
1 tomato, chopped
1/2 bunch fresh parsley (leaves only)
1/2 cup port wine
2 teaspoons tomato paste
1 rack of venison (8 ribs, about 2 pounds)
1/4 cup olive oil
2 cups sliced mixed exotic mushrooms (oyster, shiitake, portobello)
Salt and freshly ground black pepper, to taste
Chopped parsley or watercress for garnish (optional)
In a very large saucepan, combine stock, leeks, shallots, carrot, tomato and parsley; whisk in port and tomato paste.
Bring to a slow boil, reduce heat and simmer 2 hours, or until sauce is reduced to 3 cups. Strain and discard solids.
Preheat oven to 425F.
Place venison on a rack in a roasting pan and roast 25 minutes, just to medium rare. Remove venison from oven and set aside. (To add an optional crust on the top, brush 1 tablespoon Dijon mustard over roasted venison. Pat on about 1/2 to 3/4 cup dry seasoned bread
crumbs. Return venison to oven until bread crumbs are browned.)
Meanwhile, heat oil in skillet and add mushrooms; saute briefly, then season with salt and pepper.
Pour about 1/4 cup sauce on each of 8 plates. Place 2 slices venison on each plate, atop sauce.
Garnish with mushrooms and chopped parsley.1/2 cup chopped leeks
1/4 cup each, chopped: shallots and carrot
1 tomato, chopped
1/2 bunch fresh parsley (leaves only)
1/2 cup port wine
2 teaspoons tomato paste
1 rack of venison (8 ribs, about 2 pounds)
1/4 cup olive oil
2 cups sliced mixed exotic mushrooms (oyster, shiitake, portobello)
Salt and freshly ground black pepper, to taste
Chopped parsley or watercress for garnish (optional)
In a very large saucepan, combine stock, leeks, shallots, carrot, tomato and parsley; whisk in port and tomato paste.
Bring to a slow boil, reduce heat and simmer 2 hours, or until sauce is reduced to 3 cups. Strain and discard solids.
Preheat oven to 425F.
Place venison on a rack in a roasting pan and roast 25 minutes, just to medium rare. Remove venison from oven and set aside. (To add an optional crust on the top, brush 1 tablespoon Dijon mustard over roasted venison. Pat on about 1/2 to 3/4 cup dry seasoned bread
crumbs. Return venison to oven until bread crumbs are browned.)
Meanwhile, heat oil in skillet and add mushrooms; saute briefly, then season with salt and pepper.
Pour about 1/4 cup sauce on each of 8 plates. Place 2 slices venison on each plate, atop sauce.