Port Wine Sauce for Wild Game
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.
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 Viande Gold® dissolved in 1 1/4 cups hot water
Salt and ground black pepper
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 Viande 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.
Blackcurrants have a short season and are not available everywhere--cranberries are an excellent substitute.