Venison Steak With Reduced Cabernet and Sauternes Sauce

“This recipe appeals to me because the sauce is based on a cabernet "syrup" and then this is added to stock and reduced again making a sauce with a lot of depth and flavor. It takes time to reduce it but its worth it.”
1hr 15mins

Ingredients Nutrition


  1. In a sauce pan, reduce the wine to a light syrup consistency, 30-45 minutes but keep an eye on it.
  2. In a medium sauté pan, add oil, vegetables, and peppercorns. Cook until the vegetables are soft. Add garlic and continue cooking for a few minutes. Add sauterne and quickly deglaze pan.
  3. Add wine syrup, stock, thyme, bay leaf, and parsley. Reduce by a third, and pour sauce through a fine sieve. In a clean sauce pan, continue reducing until sauce is thick enough to coat the back of a spoon.
  4. Grill steaks under a broiler or on a ridged grill pan until rare to medium rare (i like rare), slice and serve with the sauce.

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