Saved the bones from my cow elk. Circular sawed them up browned them off, and made stock







Strained the stock and reduced it down to very close to demi-glacé. Poured it into shallow pans, refrigerated it. It's solid Gelatinous at this point. I cut it into brownie sized squares and individually quick frozen them for use through the year. To make the sauce, I Sautéed the mushrooms in butter and oil, hit it with wine and reduced, added a cube of Demi, reduced it to a thick sauce and finished it with butter




Seared off the tenderloin after salt and pepper in it and a very hot skillet





Medium Rare of course





[img]http://i379.photobucket.com/al...AC-429A-4CDB-AE9D-7DC55677FE17.jpg[/img]

Very nice!

"Medium rare, of course". I hear ya!

Finish cooking it and it looks like it would be good.

Wow! That's obscene!


In a good way!

Thanks, now I'm hungry again :-) looks awesome.

Looks awesome! How long did you cook the bones to make stock?

Damn!
You own a restaurant, no?

Veal stock recipe


https://www.google.com/amp/www.food...veal-stock-recipe.amp.html?client=safari

In my dreams, I cook like this.

Outstanding.

PHOUC Rick !!

AWESOME.

Man up SlimDick !

It's cooked to perfection.

I should quit coming here.

Pictures have me licking the screen.

Do Australian Canadians even cook food?

Oh my, excellent.

Only on the outsides !

Deb's delicious inner loins !

Me likey

Does Deb know you're sharing pics of her loins?

Yes !

We did something like this a couple of weeks ago. Had the demi glace, seared the loins....Deglazed-flambeed with brandy, added dijon and heavy cream to make a fine steak Dijonaise.
Thanks for sharing. That looked excellent.

A masterpiece