Venison Loin Au Poivre @ Tomas Bistro
Guy Sockrider, the chef at Tomas Bistro, seems to like big robust chops with sauces with a demi-glace kind of flavor. He has several such on the menu at Tomas Bistro. Owner Tommy Andrade seems also to like such fare. That makes three of us, at least. The loin of venison is wet down with a complex, mildly peppery sauce with that meaty flavor. The texture suggests a braising rather than the roasting it actually gets.
