[CH] Raspberry Chipotle sauce [2/2]

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 >>> Part 2 of 2...

 
  Heat clarified butter in large skillet over medium heat until lightly
  smoking. Season venison loin with salt and pepper to taste and sear on
  all sides in skillet, 30 to 45 seconds each side. Remove from skillet
  and place on baking sheet. Roast loin at 350 degrees about 15 minutes
  for medium-rare venison (135 degrees internal temperature). Pour all
  but 1 tablespoon butter from skillet. Add shallots and garlic chives
  and cook 20 seconds. Add cranberries and sugar and cook 30 seconds
  longer. Deglaze with wine by adding wine to pan over high heat and
  scraping up any browned bits. Reduce wine by 3/4 over high heat (about
  8 minutes). Add Game Stock, chipotle chile puree and chopped sage.
  Reduce by 1/3, about 5 minutes, then strain through fine sieve. Press
  cranberry mixture with back of spoon to force as much sauce through
  sieve as possible. Return sauce to clean saucepan and heat to boiling.
  Whisk in butter, remove from heat and season with more salt and pepper
  if necessary.

  Recipe Source: Los Angeles Times - 12-27-1998
  Formatted for Mastercook by Lynn Thomas
 
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                                                YK Jim

.. I'm Jim, and I'm a chile abuser.

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