Port Wine Sauce is absolutely delicious with both game such as venison, or with roast duck or other game birds. All of the ingredients in the sauce are needed, and there really aren’t any substitutions. I have included recipes for two of the components, although one of these, demi-glace, may be purchased in a powder form. Demi-glace is also available frozen from some butcher shops.
Tip : If the sauce seems a little thin, make a slurry with 1 teaspoon of corn starch and 2 tablespoons of water and add to the simmering sauce a little at a time until you reach the desired consistency. The sauce should not be thick nor should it be thin.
Ingredients
- 1/2 cup Sauce Espagnole
- 1/2 cup Demi Glace
- 1 cup port wine
- 2 tbsp black currant jam
Instructions
- Combine port wine, Sauce Espagnole, demi-glace and black currant jam in a medium sauce pan and bring to a boil. Reduce heat to medium low and simmer until the sauce has been reduced by half, about 30 minutes.
