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serves approximately 6
Ingredients
1/2 cup diced bacon (approx. 4 slices diced)
6 oz. quartered mushrooms (approx. 1 cup) or 1 oz. of reconstituted Dried Mushrooms
1 cup pearl onions
1/2 cup red wine (Use a good table wine)
8 oz. demi-glace (we recommend 1 1/2 oz Demi-Glace Gold reconstituded in 8 fl. oz. hot water)
1/4 cup cranberry relish
1/4 cup heavy cream (optional)
Procedure:
Place diced bacon in a saucepan and cover with water. Boil water until gone (this will cook the bacon). Add the mushrooms and pearl onions and sauté briefly with the bacon.
If using Demi Glace:
In a separate pan, reconstitute the demi-glace by simmering Demi-Glace Gold and hot water for 4-6 minutes, stirring frequently with a whisk.
Add the red wine to the reconstituted demi-glace and simmer for 5 minutes, then combine with other cooked ingredients, cranberry relish, and heavy cream (if desired).
Serve over venison steaks, chops, or medallions. Sauce is excellent over all types of game meat. Can also be served over beef or veal if preferred.
The heavy cream is strictly optional and gives the sauce a richer color and flavor.
Recipe submitted by Jim Catanich
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