Lone Mountain's Executive Chef Gerard Van Mourik cooks down the stock to maximize the flavor and eliminate the need to add fat to make a smooth sauce.

Executive Chef Gerard Van Mourik
Recipe by Cooking Light January 1995

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Recipe Summary

Yield:
6 servings (serving size: 3 ounces venison and 1/4 cup sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook bones in a large Dutch oven over medium-high heat 8 minutes or until very brown, stirring occasionally. Add wine and next 6 ingredients; stir well, and bring to a boil. Reduce heat to medium, and cook, uncovered, 45 minutes or until stock is reduced to 1 1/4 cups. Strain stock through a sieve into a bowl; discard solids. Add mustard to stock; stir well, and set aside.

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  • Trim fat from venison. Sprinkle salt and pepper over venison. Heat oil in a large nonstick skillet over medium-high heat. Add venison, and cook 15 minutes or until a meat thermometer registers 140° (medium-rare), browning venison on all sides. Remove venison from skillet; set aside, and keep warm. Wipe drippings from skillet with a paper towel.

  • Add 1/2 cup gin to skillet; cook over low heat until warm. Ignite with a long match. Add stock to skillet; bring to a boil. Spoon sauce on individual plates. Cut venison into 1/8-inch-thick slices, and arrange slices on top of sauce.

Source

Lone Mountain Ranch, Big Sky, Montana

Nutrition Facts

195 calories; calories from fat 47%; fat 10.2g; saturated fat 2.6g; mono fat 4.7g; poly fat 1.3g; protein 22.2g; carbohydrates 1.8g; fiber 0g; cholesterol 62mg; iron 4.2mg; sodium 447mg; calcium 13mg.
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