4 venison with cabernet and sauce Recipes

axis venison loin or 2 1/2 lbs denver cut venison, garlic, minced, salt and black pepper, olive oil, cabernet sauvignon wine, shallot, coarsely chopped, carrot, thinly sliced, bay leaf, parsley, beef broth, cold unsalted butter

shallots, peeled and quartered (about 1/2 lb), olive oil, divided, venison tenderloins, trimmed (about 9 oz each), rosemary salt, divided, coarsely ground black pepper, cabernet sauvignon or other dry red wine, dried cherries, less-sodium beef broth, water, cornstarch, chilled butter, cut into small pieces, fresh lemon juice, rosemary sprigs (optional)

turner venison steak, cabernet sauvignon wine, olive oil, onion (chopped ), celery (chopped ), garlic cloves (chopped ), fresh thyme, bay leaf, fresh parsley, peppercorns, sauterne, chicken stock or 3 1/2 cups veal stock