Serving Sauce For Wild Game Recipe
Servings: 1
Ingredients
- 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
- Â Â (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
- Â Â Salt to taste
- Â Â Freshly-cracked black pepper to taste
- 2 x Chicken livers finely minced
- 4 x Anchovy fillets finely minced
Directions
- 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.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 707g | |
| Calories 485 | |
| Calories from Fat 19 | 4% |
| Total Fat 2.17g | 3% |
| Saturated Fat 0.73g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 26mg | 9% |
| Sodium 37mg | 2% |
| Potassium 264mg | 8% |
| Total Carbs 15.34g | 4% |
| Dietary Fiber 0.6g | 2% |
| Sugars 0.46g | 0% |
| Protein 8.94g | 14% |
