Guests will swoon to this roasted venison loin when it’s fanned out on the plate and napped with a rich sauce of red wine, blackberries, veal stock, and sage.
About Rebecca Gray
Rebecca Gray is a food writer and cookbook author based in Lyme, NH. She's a former contributing editor for Sports Afield and Attaché, and her work has also appeared in Saveur and Martha Stewart Living, among other publications. Gray is the author of Eat Like a Wild Man and American Artisanal.