Wine Merchants Sauce Recipes

Steps:

• Add the cream and wine to a saucepan and heat over medium heat. Cook until the liquid is warm and there are bubbles forming on the edges of the pot, about 3 minutes. Stir in the sugar until it is totally dissolved and allow the mixture to come to a boil. Reduce the heat to low and stir in the butter until melted. Turn off the heat and add in the chocolate, allowing it to sit for a minute. Then stir constantly until the chocolate is completely melted. Stir in the vanilla extract and salt. You can use it right away, but I like to let this sit for an hour at room temperature to thicken even more.

Steps:

• Place the wine, shallots, parsley and black pepper into a sauce pan.
• Bring mixture to a fast boil and continue cooking until the liquid is reduced by half Remove the sauce from the heat and allow it to cool.
• When lukeware, thoroughly blend in the softened butter.
• You can use the sauce as is or chill it before using.

Steps:

• Rinse venison chops and pat dry with paper towels. In a coffee grinder dedicated to spices or with a mortar and pestle, grind the juniper berries, coriander seeds, star anise, salt and peppercorns together into a powder. Rub all sides of the chops with the spice mixture. Heat the olive oil over medium-high heat in a large saute pan (deep enough to accommodate the chops and sauce) and sear the chops, leaving undisturbed for 2 minutes on each side to allow the spices to integrate into the surface of the meat. Remove chops to a utility platter.
• In the same pan, over medium-high heat, saute the shallots until translucent. Add the mushrooms and cook until they give up their juices. Add the wine and let cook for about 5 minutes. Then reduce heat to medium-low, return the chops to the pan, cover, and let cook until the chops are tender, about 35 minutes. Transfer the chops to a platter and increase the heat under the pan of mushrooms and sauce and allow to reduce by two-thirds.
• While the chops are cooking and the sauce is reducing, prepare the bulgur porridge which was traditionally served with venison as a digestive aid. Because it is pre-steamed, it can be soaked in boiling water to make it meal-ready. Put bulgur and salt in a mixing bowl. Add 2 1/2 cups boiling water, cover and let stand for 30 minutes.
• To serve, place some bulgur porridge in the middle of each serving plate. Top with a venison chop and spoon mushrooms and sauce over and around.

Steps:

• STEP 1 - BEEF STOCK:.
• Preheat Oven to 425°F
• Place beef bones in lightly oiled roasting pan and roast for 20 minutes.
• Add unpeeled chopped onion, unpeeled chopped carrots, and chopped celery stalks to bones in roasting pan after 20 minutes. Roast, stirring occasionally to prevent vegetables from burning, until bones are well browned (about another 30 minutes). Pour off fat.
• Remove roasted bones and vegetables to large stockpot.
• Add 1 cup water to roasting pan and deglaze, scraping up brown bits. Add to stock pot. Add additional cold water (6-8 Cups) to cover bones and vegetables.
• Slowly bring to boil. Reduce heat at once to simmer. Simmer partly covered 30 minutes.
• Skim off any foam that has accumulated and add Boquet Garni (Wrap 2 sprigs of thyme or 1 tablespoons dried thyme, 4 sprigs parsley, bay leaf, and 2 cloves in cheese cloth, tie off to make a pouch and add to stock).
• Continue simmering partly covered 6-8 hours. Add additional water to cover and skim foam off top as necessary.
• Strain, cool and refrigerate. You should have 6-7 cups stock. You will need about 5 and 3/4 cups for remainder of recipe. I refrigerate overnight and then continue with next step.
• STEP 2: SAUCE ESPAGNOLE (BROWN SAUCE).
• Skim off accumulated fat from your refrigerated Stock from Step 1 (fat will be on layer on top). Reserve 3 tablespoons fat.
• Melt 3 tablespoons reserved stock fat in saucepan over medium heat. Saute 1/4 cup chopped onion, 2 tablespoons chopped carrots, and 2 tablespoons chopped celery in fat until lightly browned.
• Add 3 tablespoons flour, stirring until browned.
• Add 3 peppercorns, 3/4 cup diced tomatoes (or tomato puree), 2 tablespoons chopped parsley. Stir.
• Add 3 Cups of your Stock from Step 1 (reserve rest in refrigerator for later steps). Increase heat to high, bring to boil, stirring, then reduce heat to simmer.
• Simmer uncovered about 2 hours until sauce is consistency of heavy cream (no thicker) and you have approximately 1.5 to 2 Cups sauce. Skim foam occasionally from top.
• Strain through fine mesh strainer and cool. You can stop and refrigerate overnight (or up to two-three days) at this point or continue on to Step 3 after it has cooled. I usually refrigerate overnight.
• STEP 3: DEMI-GLACE.
• Remove any fat that has accumulated on top of your Brown Sauce from Step 2.
• Add 1.5 Cups brown sauce, 1.5 Cups reserved beef stock from Step 1 (still reserve remaining for final step), and 1/4 Cups chopped mushrooms to a saucepan.
• Bring to simmer, and simmer uncovered about two hours until reduced by half. Skim any foam or fat that rises to top as needed.
• Strain through fine mesh sieve. Stir in 1/4 Cup dry red wine or Madeira.
• Again at this point you can cool and refrigerate until ready to make final Marchand de Vin.
• STEP 4: MARCHAND DE VIN.
• I do this final step while meat is roasting.
• Melt two tablespoons butter over medium heat.
• Add 1 Cup thinly sliced mushrooms. Cook stirring for three minutes.
• Add 3/4 Cup reserved beef stock from Step 1 (heated) and 3/4 Cup dry red wine or Madeira. Simmer 10 minutes.
• Add 1 and 1/2 Cup Demi-Glace sauce from Step 3. Simmer until reduced by about one-third about 30 minutes. Season with salt and pepper and keep warm until ready to serve.
• Makes about 2 Cups.