Courtesy of

Caramelized Shallots And Cabernet Wine Sauce

Contributed by: Chris, WebAdmin. of

Created by Chef Ted Reader, Cottage Country TV with input from Olympic Athlete Sue Holloway, Cross-Country Skiing Innsbruck 1976; Silver & Bronze medalist, Kayaking, Los Angeles, 1984


  • 16 Small shallots, peeled 16
  • 2 tbsp Olive oil 30 ml
  • 2 cups Lindemans Cabernet Sauvignon 500 ml
  • 1 cup Thickened venison or beef stock 250 ml
  • 1 tsp Bush Dreams Pepper Berries or freshly ground pink peppercorns 5 ml
  • 1/4 cup Butter, cold 50 ml


Preheat oven to 425 F (220 C)

In a small bowl, toss shallots with oil; season with salt and pepper to taste. Place shallots on baking tray; roast for 30 to 45 minutes or until golden brown and tender; set aside.

Meanwhile, in a saucepan, bring wine to a boil over high heat; reduce heat to medium and continue to cook for 7 to 10 minutes or until wine is reduced by about three quarters of original amount. Increase heat to high; add stock and bring to a boil; reduce heat to medium and simmer until mixture has thickened enough to coat the back of a wooden spoon. Stir in shallots and Pepper Berries; season with salt to taste. Remove from heat; gently whisk in butter until well blended.

Serve with Grilled Red Deer Venison Chops.

Serving Size: Serves 6

Find this page online at: