Supper Club Demi-glace

I've started a supper club with some friends, and my turn is up in two weeks. I already know what I want to serve. Venison tenderlion, with roasted sweet potatoes with juniper berry demi-glace. The recipe came from a cookbook I love from a restaurant, Gallatiores in New Orleans.

Here's my question - make the demi-glace, or purchase? The recipe seems simple enough, but takes things that might be hard to find in my area (I live in CT now). 10 lbs Veal marrow bones, etc. I found that Williams-Sonoma makes a nice veal demi-glace, but wanted someone to chime in and give me a littel direction.


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