For the Venison and Sauce

Preparation info

    • Difficulty


Appears in

Culinary Artistry

By Andrew Dornenburg and Karen Page

Published 1996

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


  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, h