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Venison Pan Sauce

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Iowaboy3 May 8, 2012 08:05 PM

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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    stormshadow RE: Iowaboy3 May 9, 2012 06:24 AM

    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).

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    1. re: stormshadow
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      Iowaboy3 RE: stormshadow May 9, 2012 08:37 AM

      Thanks for the suggestion.

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