Ingredients

1.5 - 2 lbs. Venison (tenderloin or boned ribs)
1/2 Cup Grand Marnier
2 Tbsp. Cognac
2 Tbsp. Honey
4 Tbsp. Red Wine Vinegar
1/2 Cup White Wine
1 Bay Leaf
12 Shallots, peeled
1 oz. dried porcini, reconstitute in 1 Cup warm water
1 Cup Veal Stock (Beef works fine if you dont have veal stock)
2 Tbsp. Butter
salt and pepper

Method

1) Preheat Oven to 425 degrees
2) In a 2 quarts saucepan, place Grand Marnier, Cognac, honey and red wine vinegar, cook on medium heat until the reduction caramelized.
3) When caramel is golden brown, deglaze with white wine and add bay leaf, whole shalots, reconstitute dried porcini and mushroom water.
4) Reduce the sauce by 2/3. Add the veal stock and reduce by ½. Note: The sauce should simmer on medium low heat.
5) Remove bay leaf, stir in the cold butter, taking care off not boiling the sauce again.
6) Meanwhile, sear the venison on all sides in an cast iron skillet. Place in the oven for approx 10-13 minutes. Pull it out and place a tinfoil tent on top for ten minutes.
7) Serve to greedy children.
Note: Take the venison out of the oven at 130 degrees for rare, 135-140 degrees for medium rare.
Note: Venison is a very lean meat so cooking it past medium rare makes it tough