There is no more savory cut of venison than the loin.  Cooked rare with a rich red wine-based sauce and seasonal vegetables, this mouth watering delicacy is a rock star dish that will impress even skeptics of wild game.

8-16 oz. Venison loin
2 Tbsp. olive oil
2 Tbsp. unsalted butter

Lightly salt venison. Over high heat, sear all sides of venison in olive oil. Add butter and baste venison using a table spoon until butter begins to brown. Wrap loin loosely in aluminum foil and bake in a 450 degree oven for 8 minutes. Remove loin and let rest for 3 minutes. Slice generously and serve with red wine chocolate sauce and your favorite vegetables.

2 cups good red wine
3 cups of chicken stock
2 Tbsp. extra dark cacao chocolate, grated
1/2 cup pancetta, chopped
4 shallots, chopped
5 cloves of garlic, chopped
4 fresh bay leaves, torn
3 sprigs of fresh thyme
2 Tbsp. olive oil
Freshly crushed peppercorns

Saute shallots, garlic, bay leaves, thyme and crushed peppercorns in olive oil over high heat. Add red wine and reduce by half. Add chicken broth and reduce again. Strain through a fine sieve. Add chocolate and mix. Pour desired amount over venison.