Email to Cat      

Venison: Anne O'Connor's Filet of Venison in Red Wine

Source of Recipe


Anne and Brad O'Connor



List of Ingredients



• 1 pound red onions
  
• 2 cups full-bodied red wine, such as Cabernet Sauvignon
  
• 2 cups beef bouillon
  
• 4 Tbsp butter
  
• ½ pound fresh spinach, stems removed
  
• About 1¾ lbs. deer (or elk) filet
  
• 2 tsp salt, or to taste
  






Instructions



1. Peel and slice the onions, then cook them in the wine until liquid is reduced by half. Add the bouillon and reduce again. Remove the onions and cook down the liquid until it becomes quite thick. Add 2 teaspoons of butter and stir constantly until the butter melts and blends into the sauce.
   
   
2. Remove and discard stems from spinach, then wash and dry spinach on paper towels. Sauté spinach in about 1 tablespoon of butter over high heat for 2 minutes.
   
   
3. Cut the filet into 4 pieces and brown in 2 tablespoons of butter over high heat on both sides for several minutes. Salt. Pour off butter; dab dry the pieces of filet with paper towel and put them on plates, then pour the sauce over the filets. Garnish with the spinach.
   
   Serves 4