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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