A port wine sauce makes a delicious addition to wild game bird. Pheasant breasts, roasted quail, partridge and even pan-fried venison cutlets. Depending on availability there are several berries that can be substituted in this recipe such as black currants or cranberries. Either way we think you will find this recipe a win, win for any palate.
Servings: 4
Ingredients:
4 tbs butter
1/8 lb. shallots, very finely sliced
1/4 lb. button mushrooms, finely sliced
13/4 oz black currants or cranberries,
1 cup red port at least 10 years old
dried zest of 1/4 orange
1.5 oz Glace de Gibier Gold® (More Than Gourmet Game Stock) and 1 1/4 cup hot water***
salt and freshly ground pepper

1. Melt half the butter in a small saucepan. Add the shallots and sweat until Soft.
2. Add the mushrooms and cranberries or blackcurrants and cook gently for 3–4 minutes.
3. Pour in the port, add the orange zest and reduce by one-third.
4. Add the stock and simmer for 25 min, skimming the surface whenever necessary.
5. Strain the sauce through a fine sieve.
6. Swirl in the remaining butter, shaking and rotating the pan, then season to taste with salt and pepper and serve.

 Cooking Tips
***These items are all available on the www.clubsauce.com website if they cannot be purchased at your local gourmet shop.