Venison Loin with Great Hill Blue Cheese and Cassis Port Demi Glace

Season the venison with with salt and pepper. Over high heat sear the venison in the clarified butter in an ovenproof saute pan until browned.

Turn over and finish in a 450 degrees F oven for a few minutes until medium rare (Pull them a little early, since the fat content is so low they will carry over more than beef does). Remove venison from the pan and keep warm (Use caution, as the pan's handle will be hot).

Remove excess fat, return pan to medium heat and add shallots. Saute until translucent and deglaze with Port and Creme de Cassis. Add the dried currants and bay leaf. Reduce by half.

Add demi glace and reduce by a third. Strain and adjust seasoning.

Spoon some sauce on a warm plate, slice venison and fan over sauce.