CRANBERRY-CHIPOTLE SAUCE ... VENISON MEDALLIONS --• 1 tablespoon vegetable oil • 1 1/2 pounds venison loin, cut into 1-inch-thick medallions • 1/4 cup full-bodied red wine, such ...

Remove from pan and keep warm. To make the red wine sauce, sweat the venison trimmings, shallot and garlic until golden brown. Add the thyme and bay leaf. De-glaze the pan with sherry vinegar ...

Watch Register food writer Matt Degen and Michael Sandi, Cypress College Culinary Arts student, prepare Sandi’s romantic and healthy entree, Pan-seared Venison ... and port in a small sauce ...

Add the port and red wine and reduce until syrupy, being careful not to burn it. • Add the stock and reduce by half. • Mix the cornflour with 2 tbsp water. Mix into the sauce and simmer until ...

Where necessary bind the venison. Season with game spices ... Remove excess sauce and store as required. Add red wine and port to the sauce needed and reduce. Add cranberries and stir in butter.

He said the elk sandwich, which will be served in states where elk hunting is popular, is similar to the venison sandwich but uses a blackberry port wine sauce. "We took a look at what hunters ...

Last year, Arby's created an unexpected phenomenon when it offered a venison sandwich for three ... has an elk steak topped with blackberry port steak sauce, as well as the crispy onions.

This quick and elegant pan sauce is the perfect foil to backstrap’s deep flavor. Don’t let the venison cook past 140 ... the garlic and shallot. Add the wine and simmer on medium heat until ...

I often make a venison chilli using the same sauce plus 500g ... ½ shot of espresso 15ml port Table salt to season Barley: Place the barley in a pan and add the wine, bring to the boil, reduce ...

Black pepper Chocolate Chilli Sauce 1 bottle very good red wine (I use a Shiraz) 1 shallot, peeled and halved 1Rub the venison with the olive oil, garlic and black pepper. Stick on the thyme sprigs.