Venison Steak With Reduced Cabernet and Sauternes Sauce

Name: Venison Steak With Reduced Cabernet and Sauternes Sauce
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 2 serving(s)
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

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Recipe by MarraMamba

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.

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READY IN: 1hr 15mins

SERVES: 2

UNITS: US

INGREDIENTS

Nutrition

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

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.

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