Blackberry Demi Glace
½ ounce canola oil
2 pounds beef bones
1 carrot, peeled and chopped
2 ribs celery, cleaned and chopped
2 each fresh bay leaves
3 black peppercorns
3 cups good Cabernet
2 cups blackberries
6 cups demi-glace
Salt and pepper
Heat oil in skillet and sauté beef bones, shallots, carrots and celery. When vegetables are tender, add bay leaves and peppercorns.
Deglaze the pan with the wine and add blackberries.
Add the demi-glace and reduce by half.
Strain sauce and season with salt and pepper.