Spice Rubbed Venison Loin with Red Wine Sauce
Ingredients
- 2 tbsp. malted milk powder
- 2 tbsp. poppy seeds
- 2 tsp. dried thyme
- 1 1⁄2 tsp. freshly ground black pepper
- 2 tsp. kosher salt, plus more to taste
- 6 tbsp. (3/4 stick) unsalted butter
- 2 1⁄2 lb. venison loin (about 3 loins), trimmed and halved crosswise
- 4 small shallots, peeled and cut into thin wedges
- 3 sprigs fresh thyme
- 2 whole cloves
- 1⁄2 cup dry, robust red wine
- 2⁄3 cup chicken stock
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