Poach venison in red wine

Learned this recipe from a German friend, easy enough to do, and great for meat needing a tasty sauce.

1. Bring to boil red wine (enough to cover meat) with 2 crushed garlic cloves, 2 bay leaves, some thymes, rosemary, black pepper corns, season with a big pinch of salt.
2. Place a piece of lean beef or venison in this case, into the wine sauce, reduce to very mild simmering.
3. When internal temperature reaches 40 degrees ( roughtly 30 minutes for a 3 inches thick meat), pour juice from the pan through a sieve into another wide pan, keep meat in the first pan with lid on to keep warm.
4. Reduce sauce as much as you like, thicken with cornstarch, adjust seasoning.