|Merlot Venison Demi-Glace|
|¼||ea.||Carrots, pealed and roughly sliced|
|¼||ea.||Onions, peeled and roughly sliced|
|2||ea.||Shallots, peeled and chopped|
|1||ea.||Garlic, peeled and mashed|
|1||ea.||Fresh cracked peppercorn|
|1 Sachet to include:|
|2||ea.||Juniper berries, crushed|
|1.5||qt.||Venison stock, brown|
|To Taste||Salt and pepper|
1. Heat a large saucepot 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 cheesecloth twice.
8. Taste and adjust seasoning. It may be necessary to thicken the sauce with a bit of cornstarch lié.
9. Transfer to a bain marie and keep hot in a water bath.