Demi Glaze, Venison
Stock is one of the most important and valued product in the professional kitchen as it is the basis for all soups, sauces, gravies and stews. Much care is taken when preparing a superior stock which can actually take up to two days for large volumes.
Venison stock (venison bones, water), veal stock (veal bones, water), tapioca starch, beef stock, madeira wine, salt, red wine, tomato paste, carrot stock, celery stock, porcini mushroom powder, mirepoix stock (made of carrot, celery and onion stocks) and spices.
By roasting meat bones, combining them with Mirepoix, (carrots, celery and onions), herbs, and water and simmering for a number of hours, the full flavor of the bones is drawn out. The water is then strained and reduced even more for a rich, favorable stock. These ‘More Than Gourmet’ glazes follow this exact procedure and then are reduced down even further until thick enough to coat the back of a wooden spoon. When cooled, they form into gelatinous little pucks of concentrated flavor.