Favorite Recipe (only cook it maybe twice a year), Enjoy
Marinade (Basically a Bourguignon)
3 cups dry red wine
2 cups strong beef stock
1/4 cup Cognac (or good quality brandy)
1 large yellow onion (chopped into large pieces)
2 carrots (peeled and cut into 2-inch-long pieces)
3 cloves garlic (crushed and chopped)
1/4 cup chopped fresh parsley
1 teaspoon dried thyme
1 teaspoon dried rosemary
10 black peppercorns
3 whole cloves
1 allspice berries
1 dried bay leaf
Mix this crap together and let the venison sit in it over night. Then throw out everything except the deer.
*Cast iron sear the venison then finish in the oven. While it is resting make the sauce. You might need to bring the venison back to temp if you don’t like ambient meat. Or you can pre slice thin and use the sauce to heat.
The sauce is a traditional French “steak sauce”
Red Wine Reduction (Marchand de Vin)
- 1/2 cup dry red wine
- 2 tbsp. chopped shallots
- 2 cups demi-glace
- Optional: kosher salt and freshly ground black pepper (to taste)
Steps to Make It
- In a heavy-bottomed saucepan, combine the wine and shallots. Heat until the liquid boils, lower the heat a bit and continue simmering until the liquid has reduced by three-fourths.
- Add the demi-glace, then lower heat to a simmer, and reduce for about 5 minutes.
- Strain through a mesh strainer, season to taste with kosher salt and black pepper.
