1-⅓ lbs (600 gms) venison loin roast
1 Tbsp (15 ml) Olive oil
½ Cup (125 ml) dry red wine
salt and pepper
Preheat oven to 425F. Heat oil in large ovenproof skillet. Brown loin roast on each side and place (uncovered) in oven. Reduce temperature to 350F and roast 12-15 minutes. Remove, set aside and keep warm. Pour wine into skillet, reduce by ½ -2/3 and season with salt and pepper to taste. Slice loin and serve.
