Instructions: Pre-heat oven to 450 degrees.

Pat the meat dry. Combine bacon fat, garlic, black pepper, mix well. Rub mixture on the meat. Place on a rack and roast for 17 minutes for medium. Remove from oven and allow to stand for 5 minutes before serving. Slice and serve with Wild Mushroom sauce.

Combine dried mushrooms and water, cook over high heat for 30 minutes. Strain through cheesecloth and squeeze the liquid from mushrooms and return the liquid to the pan. Add the Madeira and bring to the boil. Boil until reduced to 2 cups.

Meanwhile melt 5 tablespoons butter in a small plan, saute fresh mushrooms until tender, set aside. Over moderate heat, add the tomato paste to the reduced mushroom liquid and stir until smooth. Add the remaining butter in pieces and cook until melted. Add sauted mushrooms and mix well. Season with salt and pepper. Pour over venison. Accompany with new red potatoes, baby carrots and green beans.

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