Try this Venison Demi-Glace recipe, or contribute your own.
Suggest a better descriptionYields 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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Serving Size: 1 Serving (952g) | ||
Recipe Makes: 1 | ||
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Calories: 1042 | ||
Calories from Fat: 215 (21%) | ||
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Amt Per Serving | % DV | |
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Total Fat 23.8g | 32 % | |
Saturated Fat 5.6g | 28 % | |
Monounsaturated Fat 3g | ||
Polyunsanturated Fat 3.1g | ||
Cholesterol 161.3mg | 50 % | |
Sodium 2.2mg | 0 % | |
Potassium 71.1mg | 2 % | |
Total Carbohydrate 1.5g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 1.5g | ||
Protein 192.7g | 275 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1042
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Venison Espagnole Sauce
It's a component of this recipe
— wwiggins
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