Venison Demi Glace Recipe

Demi Glace is a very rich, meaty flavored and mostly clear, medium thick sauce that can be used in virtually anything you would want to add flavor to or use as gravy. Its like a rich rich stock, and is VERY TIME CONSUMING, but is totally worth it.

After butchering my Deer I saved both back femur bones, above the knee joints to the spine, and they were still very meaty from the stuff I couldnt trim. This was optimal for this recipe.

Venison Demi:

Femur Bones from Deer (approx 2 lbs)..it may be necessary to break them to fit in pot.

1 onion un-peeled and rough chopped.

1/2 bulb garlic crushed (dont worry about the rind)

2 carrots rough chopped and un-peeled

1/2 bunch celery rough chopped

1 cup tomato paste

(I dont have to tell you to pre-heat the oven right?)

to an oven at 350 F:

rub a thin coat of tomato paste on bones, and put all above ingredients onto a cookie sheet/baking sheet in oven. SLOWLY bake, and consistently check on this until its well carmalized. (a light carmel color on bones and veg alike).

REMOVE.

Add the carmalized bones and other pieces to an 8 quart pot (give or take), and fill with water until all ingredients are covered.

Bring to a boil.

Reduce to a very very very slow reduction (slow boil) where a small trickle of bubble is coming out from the inside of the pot. SLOW REDUCTION. For us, it was necessary to move the pot so it was just slightly touching the heat source.

Let reduce for approx 30 hours. YES 30 hours, or until a little below half of the water level you initially started with.

SLOWWWWW

Next, drain the pot of the bones et al, discard, and put the liquid (stock) into another pot which should be quite smaller that the one we started with.

REDUCE by half very very slow. Approx 5 hours. It is important to skim the fat off of the top of the sauce very often. This will help to clarify the sauce, and keep the flavor meaty and not fatty.. Keep checking back . Have a ladle and a vessel to put the discarded fat into close by.

When its done, this will be a very reduced and savory sauce. Black/brown in color. It will taste rich and meaty. Use it to flavor anything that needs a kick. A good storage method is to use an ice cube tray, fill it up with the sauce to make individual servings.

Worth the labor.