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Ingredients:

• 1 loin of venison (approx. 1kg, bone-in)
• Dijon mustard
  
• Bones from the Loin of venison
• 1 carrot, coarsely chopped
• 1 onion, coarsely chopped
• 1/2 stalk of celery
• 1 tomato
• 500 ml of red wine
• 500 ml of veal stock
• 1 bouquet garni (fresh herbs: thyme, rosemary, mint, and coriander)
• Salt and pepper
  
• Shiitake mushrooms
• Small onion
• Smoked lard, julienned
• Sugar
• Salt and pepper

Method:

• De-bone the loin of venison
• In a saucepan over high heat, heat a drizzle of olive oil and brown the bones until deep coloured
• Add all of the aromatic vegetables and let cook for 5 minutes
• Pour in the red wine, veal stock, and add the bouquet garni. Season with salt and pepper.
• Bring to a boil and reduce to approximately 2 cups.
• Wash the mushrooms and sauté them with a drizzle of olive oil; season.
• Cook the onions in water with sugar and fine salt for at least 10 minutes or until they become caramelized
• Then brown the julienned smoked lard
• Brown both sides of the loin of venison, place it in an oven-safe pan, brush with Dijon mustard, and then cook it in the oven for 10 to 12 minutes at 400°F
• Skim the fat from the pan and deglazed with the sauce
• Bring the sauce back to a boil and add fresh herbs. Let the herbs infuse, and reduce the sauce to the desired consistency
• Cut the loin for presentation
• Serve with a garnish of shiitakes, caramelized onions, and juliennes of smoked lard; which will give the dish an incomparable regional flavour.
• Serve with your choice of side dish, such as mashed potatoes or a potatoes and yams au gratin.

Comments:

• For hunters: always save your bones... they are the secret ingredients for creating the finest sauces !!! You can also marinate your meat for even more flavour.

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