Venison Steak With Reduced Cabernet and Sauternes Sauce

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.

• Ready In: 1 hr 15 mins
• Serves: 2

Ingredients

• 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

Directions

1. In a sauce pan, reduce the wine to a light syrup consistency, 30-45 minutes but keep an eye on it.
2. 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.
3. 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.
4. 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.