1 venison loin
2 tbsp vegetable oil
1/4 cup finely diced onion
1 tsp chopped garlic
1/4 cup lingonberry jam
1/4 cup dry red wine
1 cup beef stock
1 tsp fresh rosemary
1 tbsp Dijon mustard
1 tbsp sweet butter, softened
1 tbsp flour
salt and pepper to taste


In a large saute pan, sear the venison and roast in the oven at 350°F for 10 minutes or until the loin is cooked to your taste. Once cooked, remove the loin from the pan and set aside. In that same pan add the oil, onions and garlic and saute until the onions start to turn brown. Next add the red wine and the lingonberry jam, and simmer until it has been reduced by a quarter. Add the beef stock, rosemary and Dijon mustard, bring the sauce back to a simmer and remove from heat.

Combine the butter and flour into a paste. Whisk the butter mixture into the sauce, and replace sauce back on heat. Whisking all the time bring the sauce back to a simmer and taste for salt and pepper.

Products Used

MasterClass Heavy Duty 28cm Frypan
MasterClass Copper Finish Measuring Spoon Set
Colourworks Silicone Whisk