Venison Demi-Glace

Directions

1. 1
   Method: Combine Espagnole and stock and bring to a boil.
2. 2
   Lower heat to a simmer and reduce liquid to half volume, a quart, skimming if needed.
3. 3
   When reduced, strain through a fine strainer to remove any lumps.
4. 4
   Add madeira and either serve or cool.