Kitchen confidential: Thomas Bowles, C&O Restaurant

THOMAS BOWLES AND HANNAH REID

CHEF AND SOUS CHEF, C&O RESTAURANT

The secret to great cooking is: creativity and enthusiasm.

The secret to success in the restaurant business is: well-fed and happy patrons.

The secret to making our venison steak with sour cherry Guinness sauce is: marinating the venison in buttermilk, Guinness, shallots, and thyme.

C&O's Venison Steak with Sour Cherry Guinness Sauce

Venison steak:

Eight 8 oz.-portions of venison steak

2 cups buttermik

1-1/2 cups Guinness

2 chopped shallots

1 T. fresh thyme

Marinate overnight in the buttermilk, Guinness, shallots, and thyme. Grill or pan sear rare to medium-rare. Slice and serve with sauce.

Sour cherry Guinness sauce:

1/2 cup sugar

1/4 cup red wine vinegar

3 cups Guinness (flat)

2 cups veal stock demi-glaze

1/2 cup sour cherries

salt and pepper to taste

Make a thick sauce with sugar and vinegar. When it's just starting to caramelize, add the Guinness and simmer over moderate heat until reduced by half. Then add demi-glaze again and reduce by half. Add cherries and season with salt and pepper to taste.

Thomas Bowles with his venison steak with sour cherry Guinness sauce.
PHOTO BY WILLIAM WALKER

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