Port Wine Sauce for Venison or Beef

By jenlin

Ingredients

• 3 cups port wine
• 2 shallots, minced (or substitute the white part of 3 green onions)
• 2 – 3 fresh rosemary sprigs
• 1 tablespoon sugar
• 1 /2 cup heavy cream

Details

Adapted from sportingchef.com

Preparation

Step 1

Combine first 3 ingredients in a medium sauce pan and bring to a boil. Reduce heat to medium and reduce liquid, uncovered, to 1 cup. Strain out rosemary and shallots. Add sugar and cream and continue to reduce liquid to about 1 cup. Season with salt and pepper.