Ingredients Jump to Instructions ↓

  1. 2 pieces turner venison steak

  2. 4 cups cabernet sauvignon wine

  3. 2 tablespoons olive oil

  4. 1 onion (chopped)

  5. 1 celery (chopped)

  6. 4 garlic clove (chopped)

  7. 1 sprig fresh thyme

  8. 1 small bay leaf

  9. 1 sprig fresh parsley

  10. 10 peppercorn

  11. 1 tablespoon sauternes

  12. 3 1/2 cups chicken stock or veal stock

Instructions Jump to Ingredients ↑

  1. 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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