Roasted Venison Loin With Scotch Whisky Sauce

Step 1: One hour before cooking, take venison out of the refrigerator. Pat it dry and coat with salt and pepper according to your taste. Heat the oven to 300 degrees Fahrenheit. Tie the meat with twine if you want the meat to keep its shape better.

Step 2: Heat the oil on medium high until it starts to smoke and then brown the venison on each side.

Step 3: Put it on a cookie sheet for 20 to 25 minutes for medium rare.

Step 4: Meanwhile, make the sauce in the same pan that you cooked the venison in. Add butter over medium heat, sauteing the shallots until they are soft. Next, add the whisky, scraping the pan with a spoon. Allow the whisky to nearly reduce.

Step 5: Next mix in the stock and the mustard, sauteing for 3 minutes. Then add the heavy cream and the salt and pepper to taste. Allow everything to thicken up.

Step 6: When the venison is ready, remove it from the oven and place an aluminum foil tent over it. Let it rest for at least 5 minutes. Slice the meat and serve with the sauce. If the sauce needs reheated, add some stock if necessary.