1 Rack of Venison, frenched (bones exposed, about 2- 2.5 lbs.) 1 lbs. Mirepoix, large dice (approximately 1 large onion, 4 celery stalks, 2 carrots) Preheat over to 350 degrees. Place sweet ...

Here are three recipes that show how the addition of port can make a sauce sing. 1. Pour fat from pan in which venison or duck has ... to medium high and reduce wine to 1/4 cup.

Get ready for Venison Medallions in Mushroom Wine Sauce. Take a large frying pan and coat it with the olive oil. Rub each steak with half of the garlic and do the same with the black pepper (use ...

Add figs, wine and beef base. Bring to a boil and reduce by half volume. Simmer over very low heat until desired consistency. Serve hot fig sauce over venison chops.

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 ...

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 ...

In a saucepan over medium-high heat, heat shallots, garlic, blackberry jam, and red wine. Simmer until reduced ... over medium-high heat. Cook the venison steaks until they are beginning to ...

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 ...

Boil the red wine in a saucepan ... Warm up the sauce and add the vinegar, chocolate and butter. Swirl to amalgamate and check for seasoning. Plate up the venison with the mash, seasonal greens ...

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.

Chef and butcher Elias Cairo pairs venison loin steaks with a seared mushroom pan sauce, deglazed with aromatic Marsala wine for a date night worthy dish. Make sure to remove the silver skin ...