For the Venison and Sauce

Preparation info

  • Difficulty


Appears in

Culinary Artistry

By Andrew Dornenburg and Karen Page

Published 1996

  • About


  • 2 cups Beaujolais wine
  • 2 finely minced shallots
  • 1 herb sachet including thyme, bay leaf, peppercorns
  • 1 1/2 cups good venison glace or veal glace
  • 8 3-ounce mignons of Cervena venison (cut from the Denver leg), 1-1 1/4 inch thick
  • salt and pepper
  • 2 tablespoons canola oil for searing
  • 1/4 cup sun-dried currants (reconstituted in warm water)
  • 4 tablespoons cassis for deglazing


  1. Begin by reducing the wine, shallots, and sachet to 1/2 cup of liquid. Add the glace and reduce by 1/2 (about 20 minutes at a medium simmer). Skim the sauce and strain into a bowl. Reserve.
  2. Season the Cervena venison with salt and pepper. In a very hot sauté pan, heat the canola oil. Place the mignons in the pan and sear for about 2 to 3 minutes or till almost crusty. Turn the mignons and sear the other side for an additional 1 1/2 to 2 minutes. Remove from the pan to a platter and drain any grease. Add the cassis to the pan along with the drained currants. Finally, add the base sauce and bring to a boil. Adjust the seasoning and hold warm.
  3. Reheat the squash and spoon into the center of 4 warm dinner plates. Set 2 mignons atop each bed. Slice the warm portobellos and lay a few pieces over each mignon. Bring the sauce back to a boil and spoon generously over the meat. Serve very hot.