Cabernet Sauvignon Glazed Venison With Barley, Roast Carrot Sauce And Carrot Horseradish Jam Recipe

• 1 c. barley
• 2 Tbsp. extra virgin extra virgin olive oil
• 2 c. minced onion
• 2 x cloves chopped garlic
• 1 c. Cabernet, sauvignon
• 4 c. venison broth, simmering warm
• 1 c. finely minced carrot, (Brunoise)
• 1 c. finely sliced chives salt, to taste pepper, to taste The Roast Carrot Sauce
• 2 ounce extra virgin extra virgin olive oil
• 2 c. minced carrot
• 2 x cloves chopped garlic
• 2 c. venison broth
• 1/2 c. balsamic vinegar salt, to taste pepper, to taste The Carrot Jam
• 1 c. minced carrot
• 1 c. water
• 1/2 c. extra virgin extra virgin olive oil
• 1 Tbsp. horseradish The Venison
• 4 ounce venison, loin, for each guest, cut into pcs large sufficient for two guests, at room temperature clarified butter, for searing
• 2 ounce cabernet sauvignon, for each piece of venison salt, to taste pepper, to taste

Directions