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Venison Pan Sauce

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Cooking venison steaks, want to deglaze and make a pan sauce. Thinking of deglazing w/sherry then adding some Dijon mustard & capers. I know berries are traditional and juniper (which I don't have). Any others?

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  1. I hope you're cooking with the backstraps--they're the only portion of venison in my opinion that renders any type of fat in order to make a pan sauce. :)

    Try a buerre rouge (sautee red onion or shallot, deglaze with red wine, then add butter--all while scrapingup any fond you may have).

    1 Reply
    1. re: stormshadow

      Thanks for the suggestion.