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Ingredients

• ¼ cup [60 mL] oil
• 1 small onion, sliced
• 2 garlic cloves, minced
• 1 carrot, sliced
• 1 celery stalk, sliced
• ¼ cup [60 mL] red wine vinegar
• 3 black peppercorns, crushed
• ¼ cup [60 mL] gin
• Bouquet garni (parsley sprigs, thyme sprigs, and bay leaf)
• ¾ cup [180 mL] red wine
• ¾ cup [180 mL] game or beef stock
• 1½ pounds [675 g] venison tenderloin or loin
• 2 cups [480 mL] all-purpose flour
• ½ teaspoon [3 mL] salt
• ½ teaspoon [3 mL] ground black pepper
• ½ teaspoon [3 mL] baking soda
• ¾ cup [180 mL] buttermilk
• ½ cup [120 mL] scallions, minced, green and white parts
• 4 to 5 slices smoked bacon
• 2 tablespoons [30 mL] butter or bacon fat
• ½ cup [120 mL] reserved marinade
• 3 garlic cloves, finely minced
• 1 cup [240 mL] rich game or beef stock
• 1 teaspoon [5 mL] red wine vinegar
• 3 tablespoons [45 mL] red currant jelly
• Salt and ground black pepper to taste

Description

In Ancient Times The Irish Aristocracy Ate Native Red Deer. When The Normans Arrived They Brought In Fallow Deer To Replace The Declining Population Of Red Stag, And Eating Venison Became More Accessible To All Classes. Today, Raising Domestic Deer Is Bec

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