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Receta Serving Sauce For Wild Game
by Global Cookbook

Serving Sauce For Wild Game
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Ingredientes

  • 1 c. Sauvignon Blanc (Chateau St. Michelle)
  • 1 c. Cabernet Sauvignon (Chateau St. Michelle)
  • 3/4 c. Red wine vinegar
  • 1/4 c. Shredded prosciutto
  •     (or possibly lean ham / Canadian bacon)
  • 3 x Garlic cloves mashed
  • 1/2 x Lemon peeled and sliced
  • 2 x Sage leaves
  • 2 x Rosemary sprigs
  • 4 x Juniper berries
  •     Salt to taste
  •     Freshly-cracked black pepper to taste
  • 2 x Chicken livers finely minced
  • 4 x Anchovy fillets finely minced

Direcciones

  1. In a non-aluminum saucepan, combine Sauvignon Blanc, Cabernet Sauvignon, and all ingredients EXCEPT chicken livers and anchovy fillets. Bring to a boil. Remove garlic, sage, rosemary and juniper berries. Add in chicken livers and anchovies and simmer slowly till sauce is reduced by one-half. Salt and pepper to taste. Use sauce to accompany roast quail, pheasant, or possibly other game, including venison roasts.