Reduction sauce for venison

Discussion in 'Food Preparation, Camp Cooking and Recipes' started by Tankt, Nov 27, 2020.

  1. Tankt

    Tankt 10 pointer

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    Guys, after watching an episode of Meateater a few months ago, I have been trying to find a reduction sauce to serve on grilled venison. Seems like everything I have found is simply a red wine sauce. I know it's a long shot but do any of you have a recipe for one?

    I dont want one that is ladled over heavily like gravy that covers up the taste of the meat. Looking for a sauce that compliments the meat and also serves as a garnish.
     
    drakeshooter likes this.
  2. I hate a red wine reduction. My buddy just made a beef stew reduced in red wine and it tasted as bad to me as the braised short ribs I tried in red wine, just too strong. If I want a sauce and don’t have drippings to work with and you want something thinner than traditional gravy, I’d find a good au jus recipe online using something like Better Than Bouillon roasted beef flavor for the liquid.
     
    bondhu likes this.
  3. BTW a little plug for the BTB product line I mentioned. They have a variety like beef, chicken, pork, vegetable, garlic and many others. Makes gravy and sauce making a cinch, I even add a little to drippings I already have. Game changer.

    https://www.betterthanbouillon.com/our-products/
     
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  4. Tankt

    Tankt 10 pointer

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    I re-read post. It was a little confusing. I am looking for something besides a red wine sauce.

    Thanks DS
     
    drakeshooter likes this.
  5. Yeah I was saying I hate a red wine sauce, would never recommend one and I’d make an au jus using beef stock for my liquid.
     
  6. mudhole crossing

    mudhole crossing 12 pointer

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    I dilute dale’s for a dipping sauce.
     
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  7. pentail

    pentail Bacon Staff Member

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    Start with half a stick of butter in a hot pan. Add a spring of fresh rosemary (optional) two-four cloves of minced garlic and a finely diced shallot. Stirring to keep the garlic from burning, cook until the garlic and shallot are golden and soft. Pour in a half cup bourbon, bring to simmer. Flame if desired. Reduce heat to low or turn it off if using a cast iron pan. Start adding the remaining half stick of butter, one pat a time, whisking as you go. Once all the butter is melted, squeeze in some lemon juice. Stir, add the venison to the pan and spoon the sauce over just before serving
     
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  8. Tankt

    Tankt 10 pointer

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    Never used shallots before. I believe they are the same thing as onions.

    Will try soon!
     
  9. Tankt

    Tankt 10 pointer

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    Well, girlfriend showed up with a jar of strawberry habanero jelly. I tasted about half a teaspoon and really liked it but couldn't think of anything to put it on. She mentioned the reduction sauce I was looking for so I may try it on this too.
     
  10. Tankt

    Tankt 10 pointer

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    One question...why melt the butter 1 pat at a time?
     
  11. pentail

    pentail Bacon Staff Member

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    think cross between red onion and garlic, but milder than either
     
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  12. pentail

    pentail Bacon Staff Member

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    It's a French technique called monter au beurre, which basically translates to "mount with butter". Melting the cold butter 1 pat at a time into the warm sauce helps prevent the butter from separating and thickens the sauce. It's a good way to finish any pan sauce. If you add it all at once, the butter separates into fat and water and stays thin
     
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  13. Tankt

    Tankt 10 pointer

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    Very well explained. Thank you
     

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