Venison Pan Sauce
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?
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).