Recipe - Venison Demi-Glace

1 qt Venison Espagnole sauce
1 qt Brown stock
One fourth cup Madeira wine

Yields 1 quart.

The next one, demiglace, is the richesttasting meatbased sauce you can
make. It freezes well so make plenty. It's 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 pastorio@RICA.NET