The loin can be used in various ways. For this recipe we will use the separated backstrap. Depending on how many servings you desire, I suggest starting with the hind part of the strap, because it has a tendency to be come slightly tougher the more an animal moves toward the neck. Clean the strap of all tendons and membranes and let sit at room temperature for a few hours.
Ingredients
| Amount | Ingredient |
|---|---|
| 3 | strips of bacon, minced |
| 2 | small yellow onions, sliced |
| 1 | carrot, diced small |
| 8 | red peppercorns |
| 2 | cloves |
| 8 | juniper berries |
| 10 | black peppercorns, crushed |
| 1 | pinch thyme |
| 2 cup | beef stock |
| 3 | sprigs parsley |
| 1 teaspoon | dried rosemary |
| ½ cup | red vermouth |
| Arrowroot for thickening. (Follow instructions on container) |
How to Prepare
Roasting the Loin
Preheat oven to 425° F. Place equal amounts of butter and olive oil in a roasting pan and seal the ends of the loin. Place pan on middle rack in the oven and roast for 16 to 18 minutes. Turn once. Remove the loin to a cutting board.
One day ahead, prepare the following saucebase:
Woodland Sauce (see ingredients section)
In a saucepan, render the bacon and add the vegetables and spicesex cept the rosemary and vermouth. Brown vegetables andspices and add one cup beef stock and reduce to ¼ volume. Add remaining beef stock and reduce to ½ volume. Let sit for at least12 hours in the refrigerator.
Slice the loin and recover all the juices. Place the meat, covered, in a warm oven. Add the juices to the sauce base along with the rosemary and vermouth. Simmer lightly for 5 minutes. Thicken with arrowroot, strain and serve.