Deer Slices, Three-Herb Sauce
From: Gisele, Aylmer, Quebec, Canada
Comments: If possible, use stag, the adult male of certain deer.
Serve along with your choice vegetables: zucchini pieces, sugar peas, tiny carrots and potatoes.
Servings: 4
  • 1 pound [454 g] deer loin
  • 3 tablespoons [45 g] butter
  • Salt and pepper
Three-Herb Sauce
  • 2 cups [500 mL] stag or veal sauce base
  • 1/2 cup [125 mL] red wine
  • 2 thyme sprigs
  • 1/2 rosemary sprig
  • 1/2 basil sprig
  • Prepare sauce.
  • Melt butter.
  • Meanwhile, slice deer into 1/4-pound [113-g] servings; brown slices in hot, melted butter.
  • Salt and pepper, to taste.
  • Cook to taste.
  • Serve, along with sauce.
Three-Herb Sauce
  • Into a saucepan, mix together all ingredients.
  • Bring to a boil; simmer until reduced by half.
  • Strain before serving.