PORT WINE GAME SAUCE
This simple sauce is perfect for serving on pan-fried pheasant breasts. It is also excellent with pan-fried venison cutlets and roast partridge.
Serves 4.
Preparation time 10 minutes
Ingredients:
- 4 tbsp. butter
- 1/8 lb. shallots very finely sliced
- 1/4 lb. button mushrooms finely sliced
- 1-3/4 oz. blackcurrants or cranberries
- 1 cup red port at least 10 years old
- Dried zest of 1/4 orange
- 1-1/4 cups game stock (we recommend 3/4 oz. Glace de Gibier reconstituted in 1-1/4 cups (300 ml) hot water)
- salt and freshly ground pepper.
Preparation:
Cooking time: 30 min.
Melt half the butter in a small saucepan. Add the shallots and sweat until soft, then add the mushrooms and cranberries or blackcurrants and cook gently for 3-4 min. Pour in the port, add the orange zest and reduce by one-third.
Add the game stock and simmer for 25 min, skimming the surface whenever necessary. Pass the sauce through a strainer, swirl in the rest of the butter, shaking and rotating the pan, then season to taste with salt and pepper.
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