Alsatian Venison

Directions

1. 1
   Add 1/2 cup of wine and mustard to a large dish and stir up.
2. 2
   Salt and pepper the loin and place the loin in the wine and roll around.
3. 3
   Marinate for 3 hours in the refrigerator.
4. 4
   Season the venison with salt and pepper.
5. 5
   Bring water to a boil and add salt and noodles.
6. 6
   Cook the egg noodles until al dente.
7. 7
   Strain.
8. 8
   Place back into the pot, add butter and stir around until distributed.
9. 9
   Remove loin from marinade and pat dry with a paper towel.
10. 10
    Heat walnut oil in a saute pan over medium-high heat.
11. 11
    Sear the loin on all sides, about 5 minutes total.
12. 12
    The cooking time will vary on the thickness of the loin; it should be pink in the center.
13. 13
    Remove from pan and wrap with tin foil and let rest ten minutes; it will continue to cook.
14. 14
    Return the pan to the stove, add the rest of the wine, peppercorns, ginger, shallot and stock.
15. 15
    Bring to a boil and reduce heat and add cream; let simmer until reduced by almost half.
16. 16
    Strain.
17. 17
    Add cinnamon, jelly, and vinegar.
18. 18
    Re-warm slightly.
19. 19
    Slice the loin into thin slices.
20. 20
    Place on top of noodles.
21. 21
    Pour sauce over the top.