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Port Wine Sauce for Wild Game
Description
One of our favorite simple game dishes is pan-fried pheasant breasts served with this tangy sauce. It is also excellent with pan-fried venison cutlets and roast partridge.Ingredients
Serves
4
- 4 tablespoons unsalted butter, divided
- 3-4 shallots thinly sliced
- 4 ounces button mushrooms finely sliced (about 3/4 cup)
- 1/2 cup fresh blackcurrants or cranberries
- 1 cup port wine
- Finely grated zest of 1/2 orange
- 3/4 ounce Glace de Gibier Gold® dissolved in 1 1/4 cups hot water
- Salt and ground black pepper
Methods/steps
- Melt half the butter in a small saucepan. Add the shallots and cook until they are soft, then add the mushrooms and blackcurrants (or cranberries) and cook gently for 3 to 4 minutes.
- Pour in the port, add the orange zest, bring the mixture to a boil and cook until the liquid is reduced to 2/3 cup.
- Add the diluted Glace de Gibier Gold® and simmer the sauce for 25 minutes, skimming the surface whenever necessary.
- Strain the sauce, whisk in the rest of the butter, and season to taste with salt and pepper.
Additional Tips
Blackcurrants have a short season and are not available everywhere--cranberries are an excellent substitute.