Serves 4
4 ounces of unsalted butter
12 small red skinned new potatoes cooked in simmering water until 3/4 done, sliced into halves or quarters
1 head of garlic broken into individual cloves with the skin intact
4 loins of venison trimmed of fat and sinew
1 cup red wine
1 cup demi-glacé
4 sprigs of fresh thyme
salt and pepper
On high heat in a medium sauce pot, add butter, potatoes, garlic, and salt and pepper. Continue to shake and toss the potatoes until they do not stick to the bottom of the pot. Turn down the heat to medium, and continue to cook the potatoes and garlic about 15 minutes until golden brown. Season the venison loins with salt and pepper and place in hot sauté pan with vegetable oil. Brown all sides of the venison loins, then place in a 350-degree oven for an additional five minutes. Remove and put loins in a warm place for ten minutes. With a slotted spoon, scoop out the garlic and potatoes onto the center of four warm plates. Add the red wine to the potato pan, deglaze, and reduce to a syrup consistency. Add demi-glacé and thyme. Heat to a simmer. Slice venison in half, and place on top of potatoes and pour sauce around plate. Garnish with sprig of thyme.
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