For the Venison and Sauce

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

Preparation info

Difficulty
Easy

Appears in

Culinary Artistry

By Andrew Dornenburg and Karen Page

Published 1996

About

Ingredients

2 cups Beaujolais wine
2 finely minced shallots
1 herb sachet including t

Sauce
New York
Gluten-free

Method

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.
Season the Cervena venison with salt and pepper. In a very hot sauté pan, h