Anononymous 8-01-05

1 quart beef stock

1/2 cup chopped leeks

1/4 cup each, chopped: shallots and carrot

1 tomato, chopped

1/2 bunch fresh parsley (leaves only)

1/2 cup port wine

2 teaspoons tomato paste

1 rack of venison (8 ribs, about 2 pounds)

1/4 cup olive oil

2 cups sliced mixed exotic mushrooms (oyster, shiitake, portobello)

Salt and freshly ground black pepper, to taste

Chopped parsley or watercress for garnish (optional)

In a very large saucepan, combine stock, leeks, shallots, carrot, tomato and parsley; whisk in port and tomato paste. Bring to a slow boil, reduce heat and simmer 2 hours, or until sauce is reduced to 3 cups. Strain and discard solids. Preheat oven to 425F. Place

venison on a rack in a roasting pan and roast 25 minutes, just to

medium rare. Remove venison from oven and set aside. (To add an optional crust on the top, brush 1 tablespoon Dijon mustard over roasted venison. Pat on about 1/2 to 3/4 cup dry seasoned bread crumbs. Return venison to oven until bread crumbs are browned.) Meanwhile, heat oil in skillet and add mushrooms; saute briefly, then season with salt and pepper. Pour about 1/4 cup sauce on each of 8 plates. Place 2 slices venison on each plate, atop sauce. Garnish with mushrooms and chopped parsley.