Venison Demi-glace – We Love God!

We must not be so engulfed in trying to force social behavior to conform to our standards that we become enemies of those our Lord has called us to win to Himself. We must reject sin and never compromise God's standards of righteousness. But we also must never engage in defamation and denigration of the lost sinners who make up our corrupt culture. When Christians become political, sinners become the enemy instead of the mission field.

John MacArthur

CATEGORY	CUISINE	TAG	YIELD
			1	Servings

INGREDIENTS

1	qt	Venison Espagnole sauce
1	qt	Brown stock
1/4	c	Madeira wine

INSTRUCTIONS

Yields 1 quart.  The next one, demi-glace, is the richest-tasting
meat-based sauce you  can make.  It freezes well so make plenty.  It's
really no more  trouble to make a double or even triple batch.  Method:
Combine Espagnole and stock and bring to a boil. Lower heat  to a
simmer and reduce liquid to half volume, a quart, skimming if  needed.
When reduced, strain through a fine strainer to remove any  lumps.  Add
madeira and either serve or cool.  Posted to FOODWINE Digest 23
November 96  Date:    Sat, 23 Nov 1996 17:46:56 -0800  From:    Bob
Pastorio <pastorio@RICA.NET>

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