Pan-Roasted Loin of Venison
- Season the meat on both sides with salt and pepper. In a sauté pan, heat the canola oil until just smoking. Add the meat and cook for 2 minutes on each side, until nicely browned. Remove and let rest for 2 minutes. Keep warm.
- Pour off the oil remaining in the pan. Add the demi glace and cook over low heat, scraping the bottom of the pan. Bring to a boil, then set aside.
- Serve with sweet potato puree and wine-braised cabbage. Dress with reserved sauce.