Venison Steak With Reduced Cabernet And Sauternes Sauce

• 2 pieces turner venison steak
• 4 cups cabernet sauvignon wine
• 2 tablespoons olive oil
• 1 onion (chopped)
• 1 celery (chopped)
• 4 garlic cloves (chopped)
• 1 sprig fresh thyme
• 1 small bay leaf
• 1 sprig fresh parsley
• 10 peppercorns
• 1 tablespoon sauterne
• 3 1/2 cups chicken stock or 3 1/2 cups veal stock

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 saute 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.

steak, cabernet sauvignon wine, olive oil, onion, celery, garlic, thyme, bay leaf, parsley, peppercorns, sauterne, chicken stock

Taken from www.food.com/recipe/venison-steak-with-reduced-cabernet-and-sauternes-sauce-278144 (may not work)