Sauce Grand Veneur With Fallow Deer Recipe

Cooking Directions

• STEP 1.In a saucepan, sauté the shallots until translucent.
• STEP 2.Add the red wine, game stock, juniper berries, and black peppercorns to the pan.
• STEP 3.Simmer the mixture over low heat until it reduces by half.
• STEP 4.Strain the sauce and return it to the pan.
• STEP 5.Stir in the cream and simmer for a few more minutes until the sauce thickens.
• STEP 6.Season with salt and pepper to taste.
• STEP 7.Serve the Sauce Grand Veneur with Fallow Deer over cooked fallow deer meat.

Storage and Serving

• Store any leftover Sauce Grand Veneur in an airtight container in the refrigerator for up to 3 days.
• Reheat the sauce gently in a saucepan over low heat before serving.
• Serve the sauce over cooked fallow deer meat, such as a roasted venison loin or medallions.