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Wine reduction sauce for venison

wine reduction sauce for venison

Gently crush or smash, but leave whole if possible.
Push the onions to one side of the skillet and add 1 tablespoon of butter to soften the mushrooms.
Trending in Gourmet, gourmet Categories, cheese, chefs Cooking With Mushrooms Gourmet Chocolate Gourmet Coffee Gourmet Cookware and Accessories Gourmet Desserts Gourmet Food Gourmet Slideshows Seafood Spices and Seasonings.Add the shallots and cook, stirring occasionally, until soft, about five minutes.Check often to ensure you are not cooking too high.Ive eaten such once in a idée cadeau 17 ans fille restaurant and tried to replicate.Bring the pot to a simmer.Set them aside until the sausage and wine are added.Venison Sausage with Red Wine Reduction, served here with asparagus, mashed potatoes and of course, sourdough bread!This is the basic recipe.Todays recipe isnt a very ice cream friendly one.Because these wines tend to be fairly tannic, they work well with very fatty cuts of meat like ribeye or New York steak, or beef short ribs, because the tannins cut through the fat.Toss into salad with some feta or gorgonzola to get a little cheese and wine pairing right in your salad!Add browned onions and softened mushrooms to the pot and cook for an additional 20 minutes with the top slightly open to allow the sauce to thicken.Serves: 4, prep time: 30 minutes, cook time: 1 hour, level: Easy.Difficulty: Easy, fun, and you can drink while you cook.In fact, I encourage you to experiment with small variations in the spices.Variations, you can vary the basic recipe in multiple ways.Ingredients 3/4 cup red wine 1/4 cup balsamic vinegar 1 shallot, diced 1 tbsp butter 1 tbsp flour fresh rosemary sprig, directions, sauté shallots, épreuves concours rédacteur principal 2ème classe interne butter, and flour for 3 minutes over medium heat.
Replace the olive oil with bacon grease for a smokier flavor or with duck fat for a richer flavor.

Some chefs like to remove the meat and vegetables from the pot, thicken the mix, then add the meat and vegetables back.
Remove them to a plate and keep warm.