Alsatian Venison

Ingredients

• 1 1/2 cups pinot noir wine
• 2 tablespoons grainy mustard
• 1 1/2 lbs venison loin
• salt and pepper, to taste
• 1/2 lb egg noodles
• 2 tablespoons butter
• 2 tablespoons walnut oil
• 1 tablespoon peppercorn
• 1 teaspoon fresh ginger, minced
• 1 shallot, finely minced
• 1 cup chicken stock or veal stock
• 1/2 cup cream
• 1 teaspoon cinnamon
• 1 teaspoon red currant jelly
• 1 tablespoon red wine vinegar

Directions

1. 1

   Add 1/2 cup of wine and mustard to a large dish and stir up. Salt and pepper the loin and place the loin in the wine and roll around. Marinate for 3 hours in the refrigerator. Season the venison with salt and pepper.

2. 2

   Bring water to a boil and add salt and noodles. Cook the egg noodles until al dente. Strain. Place back into the pot, add butter and stir around until distributed.

3. 3

   Remove loin from marinade and pat dry with a paper towel. Heat walnut oil in a sauté pan over medium-high heat. Sear the loin on all sides, about 5 minutes total. The cooking time will vary on the thickness of the loin; it should be pink in the center.

4. 4

   Remove from pan and wrap with tin foil and let rest ten minutes; it will continue to cook. Return the pan to the stove, add the rest of the wine, peppercorns, ginger, shallot and stock. Bring to a boil and reduce heat and add cream; let simmer until reduced by almost half. Strain. Add cinnamon, jelly, and vinegar. Re-warm slightly.

5. 5

   Slice the loin into thin slices. Place on top of noodles. Pour sauce over the top.