A very good sauce for venison

[Mikhail]

I made this recipe Saturday with venison tenderloin. Quite delicious, although I can't quite figure out why it calls for reducing the stock and the wine sauce separately.

https://www.allrecipes.com/recipe/216904/venison-with-blackberry-wine-sauce/#scrollToUgc

 

[Stingerhook]

Sounds like it would work for more than venison Mik.

 

[Mikhail]

It would, for just about anything but fish. Just finished the leftovers for lunch. Still delicious. That little bit of sweet with the richness of game meat is a great match.

 

[mike243]

I would hazard a guess as to why reduce separate, I know when you bake you have to mix stuff in a certain order or else it comes out badly, you would think it won't matter but it does, I bet the taste would be lost if combined then reduced, wife had a banana bread recipe that her best friend makes that's great, wife made it and it was very bland, called asked what went wrong, 2 of the ingredients had to be mixed together before combing all of it, next batch came out perfect.

 

[Mikhail]

Yeah, baking is chemistry. I suppose the reduction of sauces is physics. I did a quick google, and it has to do with the water molecules and how they bind or not to the flavor components. Long read, but if you are interested...

https://www.seriouseats.com/ask-the-food-lab-do-i-really-need-to-reduce-w

 

[food4thot]

I made this recipe Saturday with venison tenderloin. Quite delicious, although I can't quite figure out why it calls for reducing the stock and the wine sauce separately.

https://www.allrecipes.com/recipe/216904/venison-with-blackberry-wine-sauce/#scrollToUgc

Maybe simplistic...done just to speed up the reduction time?

 

[Mikhail]

That use to be a factor, but the stove I have now puts out serious heat. Before I had to watch sauces reduce forever. Now I have to watch like a hawk to be sure they don't reduce too much.