Venison Steak With Reduced Cabernet and Sauternes Sauce |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 2 |
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This recipe appeals to me because the sauce is based on a cabernet syrup and then this is added to stock and reduced again making a sauce with a lot of depth and flavor. It takes time to reduce it but its worth it. Ingredients:
2 pieces turner venison steak |
4 cups cabernet sauvignon wine |
2 tablespoons olive oil |
1 onion (chopped) |
1 celery (chopped) |
4 garlic cloves (chopped) |
1 sprig fresh thyme |
1 small bay leaf |
1 sprig fresh parsley |
10 peppercorns |
1 tablespoon sauterne |
3 1/2 cups chicken stock or 3 1/2 cups veal stock |
Directions:
1. In a sauce pan, reduce the wine to a light syrup consistency, 30-45 minutes but keep an eye on it.
2. In a medium sauté pan, add oil, vegetables, and peppercorns. Cook until the vegetables are soft. Add garlic and continue cooking for a few minutes. Add sauterne and quickly deglaze pan.
3. Add wine syrup, stock, thyme, bay leaf, and parsley. Reduce by a third, and pour sauce through a fine sieve. In a clean sauce pan, continue reducing until sauce is thick enough to coat the back of a spoon.
4. Grill steaks under a broiler or on a ridged grill pan until rare to medium rare (i like rare), slice and serve with the sauce.
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