Prep 15 mins
Cook 1 hr
This recipe appeals to me because the sauce is based on a cabernet "syrup" and then this is added to stock and reduced again making a sauce with a lot of depth and flavor. It takes time to reduce it but its worth it.
- 2 pieces turner venison steak
- 4 cups cabernet sauvignon wine
- 2 tablespoons olive oil
- 1 onion (chopped)
- 1 celery (chopped)
- 4 garlic cloves (chopped)
- 1 sprig fresh thyme
- 1 small bay leaf
- 1 sprig fresh parsley
- 10 peppercorns
- 1 tablespoon sauterne
- 3 1⁄2 cups chicken stock or 3 1⁄2 cups veal stock
- In a sauce pan, reduce the wine to a light syrup consistency, 30-45 minutes but keep an eye on it.
- In a medium sauté pan, add oil, vegetables, and peppercorns. Cook until the vegetables are soft. Add garlic and continue cooking for a few minutes. Add sauterne and quickly deglaze pan.
- Add wine syrup, stock, thyme, bay leaf, and parsley. Reduce by a third, and pour sauce through a fine sieve. In a clean sauce pan, continue reducing until sauce is thick enough to coat the back of a spoon.
- Grill steaks under a broiler or on a ridged grill pan until rare to medium rare (i like rare), slice and serve with the sauce.