Venison Steak With Reduced Cabernet And Sauternes Sauce - cooking recipe

Ingredients

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

Preparation

In a sauce pan, reduce the wine to a light syrup consistency, 30-45 minutes but keep an eye on it.
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.
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.
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.