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Ingredientes
- 4 c. venison stock
- 1 c. red wine
- 1 c. port
- 2 sprg thyme
- 2 x cinnamon, sticks
- 2 x Bay Leaf
- 6 Tbsp. juniper berries, crushed
- 1 c. mire poix, small dice extra virgin olive oil
- 1 x very ripe tomato, seeded, roughly, minced squeeze of orange, juice
- 2 x garlic, cloves
- 2 ounce butter
- 1 1/4 ounce bittersweet chocolate
Direcciones
- In a medium size pot, saute/fry the mirepoix, diced tomato and garlic in extra virgin olive oil till golden. Add in the juniper berries, fresh thyme, bay leaf and the cinnamon stick. Deglaze the pan with red and port wine and reduce the liquid by half its volume. Add in 4 c. of rich venison stock, season with salt and pepper and add in a squeeze of orange juice. Continue to simmer gently and reduce by half again. Strain the sauce through a fine sieve, and just before serving, add in the butter and heat in the chocolate.
- Serve with roast loin of venison or possibly caribou.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 112g | |
| Recipe makes 6 servings | |
| Calories 226 | |
| Calories from Fat 106 | 47% |
| Total Fat 12.29g | 15% |
| Saturated Fat 6.92g | 28% |
| Trans Fat 0.0g | |
| Cholesterol 20mg | 7% |
| Sodium 72mg | 3% |
| Potassium 285mg | 8% |
| Total Carbs 13.06g | 3% |
| Dietary Fiber 2.4g | 8% |
| Sugars 3.77g | 3% |
| Protein 2.34g | 4% |
