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
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