My FIL has grown tired of eating venison (poor him) and as a result, my freezer is now stocked with it (poor me)!
I would like to make a bourbon reduction I enjoyed several years ago at a now-closed restaurant but cannot find any of my notes on the sauce.
Does anyone have a recommendation on best bourbon to cook with? (I've also done a web-crawl... Some of the recipes I saw were, uhm, bizarre.)