This is a major cuisine event. Here is a remarkable French receipe that I have only seen exceeded by the venison served at Rules in London (where red and roe deer have been served for centuries). Although spectacular with venison tenderloin, it makes an incredible showcase for bison steaks,elk, or ostrich as well.

Rick Carlton

45 min. preparation, 25 min. cooking, for 4

Bearnaise sauce

1/4 cup dry white wine (sherry)

1/4 cup wine vinegar

6 white peppercorns

1 1/2 tbsp chopped shallot

2 tsp chopped chervil

3 egg yolks

8 oz butter (1 stick)

2 lb game (venison, buffalo, elk, moose, cariboo, bear, or even beef)

2 tbsp oil (olive)

2 tbsp butter

salt and pepper

4 tbsp cognac (or whiskey)

1/2 cup red wine (Pinot Noir is best or Merlot)

1. begin Bearnaise sauce

A. gently boil wine, wine vinegar, peppercorns, shallots, and 1 tsp chopped chervil until liquid has reduced to about one third, then remove from stove, strain to remove herbs, and cool

2. cut meat into noisettes, 1-2" in diameter

3. heat oil and butter in skillet (a cover will be needed later) and fry meat quickly until brown

4. salt and pepper meat and drain fat, add cognac, flambe (set cognac on fire in skillet and wait for liquor to burn off), cover, and cook for 20 min.

5. finish Bearnaise sauce

B. prepare a double boiler (a pan of hot but not boiling water into which the sauce pan can sit)

C. cut butter into 1" squares

D. add egg yolks to the cooled sauce, add salt and pepper, break yolks with spoon, add one square of butter, and place pan into double boiler

E. it is critical not to let the pan get too hot as egg will coagulate and ruin sauce, as soon as butter begins to melt remove pan from double boiler, stirring continuously

F. gently mix butter into sauce, remove pan from double boiler, add another square of butter and repeat until all the butter has been incorporated into the thickening sauce

G. add remaining 1 tsp chopped chervil and keep sauce slightly warm

6. remove meat from skillet, add the red wine to the pan and deglaze (bring to a boil while stirring gently), then add the Bearnaise sauce, and pour over meat.

HINT: A packaged Bearnaise sauce can be used to save time but you're giving up the spirit of French cuisine if you do!

HINT: To impress (even yourself), turn off lights to flambe.

HINT: The French recipe calls for the venison to be served on croutons (toasted french bread) cut the same size as the noisettes and and then covered by the sauce.

HINT: This receipe works great with beef (such as filet mignon) as well.

This page was updated on 3-10-98. If you have queries or comments, email rcarlton@arkansas.net