INGREDIENTS
1/2 pound egg noodles
2 tablespoons butter
1 1/2 pounds venison loins
salt and pepper
1 1/2 cup Pinot Noir wine
2 tablespoons grainy mustard
2 tablespoons walnut oil
1 tablespoon peppercorns
1 teaspoon ginger
1 shallot, finely minced
1 cup chicken or veal stock
1/2 cup of cream
1 teaspoon cinnamon
1 teaspoon of red currant jelly
1 tablespoon of red wine vine
PREPARATION
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 1 to 3 hours in the refrigerator. Season the venison with salt and pepper.
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.
Remove loin from marinade and pat dry with a paper towel. Heat 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.
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.
Slice the loin into thin slices. Place on top of noodles. Pour sauce over the top.
MAKE 4 SERVINGS
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