>>625475http://honest-food.net/2012/03/30/venison-with-morel-mushroom-sauce/That's the general guide I follow with the morel sauce recipe. I've follow everything else pretty exact. The only thing I deviate from is boiling down the beef stock and water I soaked the mushrooms in. Boiling it down to 1/2 cup isn't enough. I take the 1 cup beef broth, at least 1 cup of the morel water, and boil that down by half so you're adding 1 cup of the reduced mixture to the sauce.
If there's any morel water left I pour that into ice cube trays and save it for when I'm cooking a venison roast in the slow cooker.
