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|
MERLOT
DEMI-GLACE |
|
Yield:
2
gal |
Amount |
Measure |
Ingredients |
3 |
oz |
Olive
oil |
2 |
cups |
Carrots,
peeled
and
roughly
sliced |
2 |
cups |
Onions,
peeled
and
roughly
sliced |
2 |
cups |
Shallots,
peeled
and
chopped |
1 |
cup |
Celery,
chopped |
3 |
cloves |
Garlic,
peeled
and
mashed |
1 |
tsp |
Fresh
cracked
peppercorn |
1 |
ea |
Bay
leaf |
1
Sachet
to
include: |
|
|
6 |
ea |
Juniper
berries,
crushed |
4 |
ea |
Thyme
sprigs |
2 |
ea |
Rosemary
stems |
3 |
oz |
Tomato
paste |
3 |
cups |
Raspberry
vinegar |
2 |
bottles |
Merlot |
6 |
gal |
Venison
stock,
brown |
|
To
taste |
Salt
and
pepper |
|
Preparation
|
1.
Heat
a
large
sauce
pot
and
add
the
oil.
When
oil
begins
to
smoke,
add
the
mirepoix
and
sauté
carefully
caramelizing.
|
2.
Add
the
tomato
paste
and
reduce
heat
allowing
the
paste
to
caramelize.
|
3.
Add
the
garlic,
sachet,
and
bay
leaf
.
|
4.
Deglaze
with
the
vinegar
and
reduce,
add
the
merlot
and
judiciously
scrape
free
all
the
food
on
the
bottom
of
the
pan.
Reduce
liquid
au
sec.
|
5.
Add
the
stock
and
increase
temperature
to
the
boil.
|
6.
Reduce
heat
to
the
simmer
and
constantly
skim
stock
allowing
it
to
reduce
to
1/3
or
until
the
sauce
begins
to
achieve
a
glossy
characteristic.
Strain
and
allow
to
reduce
a
bit
further.
|
7.
Taste
and
season
with
salt
and
pepper.
If
desired,
add
a
bit
of
the
mustard,
skim
for
the
final
time
and
pass
through
a
triple
layer
of
cheese
cloth
twice.
|
8.
Taste
and
adjust
seasoning.
It
may
be
necessary
to
thicken
the
sauce
with
a
bit
of
cornstarch
lie'
.
|
9.
Transfer
to
a
bain
marie
and
keep
hot
in
a
water
bath.
|
*1996
Team
USA
Recipe |