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Home > Recipes > With Classic Venison Stock
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Wild Game-Port Wine Sauce -
Port Game Sauce
Serves 4. Preparation time 10 minutes
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One of my favourite simple game dishes is pan-fried pheasant breasts served with this light sauce. It is also excellent with pan-fried venison cutlets and roast partridge. By preference, I would use blackcurrants, but since their season is short, I also use cranberries. This give the sauce a very slightly bitter tinge which is refreshing and very digestible.
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Ingredients:
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- 4 T. (60 g) butter
- 1/8 lb. (57 g) shallots very finely sliced
- ¼ lb. (114 g) button mushrooms finely sliced
- 1¾ oz. (55 g) blackcurrants or cranberries,
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- 1 c. (250 mL) red port at least 10 years old
- Dried zest of ¼ orange
- 1¼ c. (300 mL) game stock (made of ¾ oz. (25 g) Glace de Gibier
Gold® and 1¼ c. (300 mL) hot water)
- salt and freshly ground pepper.
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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 stock and simmer for 25 min, skimming the surface whenever necessary. Pass the sauce through a conical sieve, swirl in the rest of the butter, shaking and rotating the pan, then season to taste with salt and pepper.
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