Venison Demi-Glace

Ready in 1 hour

Top-ranked recipe named "Venison Demi-Glace"

Share it:

Try this Venison Demi-Glace recipe, or contribute your own.


Are you making this? 
1/4 c Madeira wine
1 qt Brown stock
1 qt Venison Espagnole sauce

Original recipe makes 1



Yields 1 quart. The next one, demi-glace, is the richest-tasting meat-based sauce you can make. It freezes well so make plenty. Its really no more trouble to make a double or even triple batch. Method: Combine Espagnole and stock and bring to a boil. Lower heat to a simmer and reduce liquid to half volume, a quart, skimming if needed. When reduced, strain through a fine strainer to remove any lumps. Add madeira and either serve or cool. Posted to FOODWINE Digest 23 November 96 Date: Sat, 23 Nov 1996 17:46:56 -0800 From: Bob Pastorio

Calories Per Serving: 1042 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

Date My private notes
Add your own private notes with BigOven Pro!

Take your recipes anywhere

Save to your recipe box and bring to the store with free BigOven membership!

Recipe Links

"It's a component of this recipe  " wwiggins wwiggins

Link in another recipe. What would you serve with this?

There are no reviews yet for Venison Demi-Glace. Be the first to review it!

Rating (optional):

sign in to add your comment

Get the free BigOven app on your phone.
Quickly find any recipe anywhere!


Recipe ideas by email


There are no reviews yet. Be the first!

Add unlimited recipes. Remove ads. Custom folders. Find recipes for your diet. Try BigOven Pro Free