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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

Chow