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.

 

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  • Course Sides
  • Cuisine French
  • Keyword Christmas, Fall-Winter, Fine Food, For Foodies, New Years, Special Dinner, Valentine's Day, Venison
Servings Prep Time Cook Time
8 servings 5 minutes 30 minutes
Passive Time Total Time
35 minutes
Servings Prep Time Cook Time
8 servings 5 minutes 30 minutes
Passive Time Total Time
35 minutes
Tips
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.
Degree of Difficulty
Difficult
Ingredients
Servings: servings
Units:
Instructions
  1. 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.

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