YeOldeStonecat
New member
Could also be used for game such as venison or wild boar or heck..even game birds...but I've made it quite often for steaks too..
As you may notice in my recipe threads...I tend to "shoot from the hip" instead of accurate measurements.
In a simmering pan...gently simmer down some chopped shallots..a tiny bit of butter to wet the pan first. Fresh cracked pepper.
Add some beef broth (like a can)...a few big tablespoons of courant jam/jelly, and about a glass of red wine such as merlot or shiraz.
A tablespoon of butter to bring in some silkiness
A splash of worcestershire sauce.
Simmer down til it's thickened a bit...sorta like the consistancy of warm/tepid maple syrup.
Drizzle heavily over your served meat..with a few hefty puddles on the side of the plate to drag your forkful of meat through when eating.
As you may notice in my recipe threads...I tend to "shoot from the hip" instead of accurate measurements.
In a simmering pan...gently simmer down some chopped shallots..a tiny bit of butter to wet the pan first. Fresh cracked pepper.
Add some beef broth (like a can)...a few big tablespoons of courant jam/jelly, and about a glass of red wine such as merlot or shiraz.
A tablespoon of butter to bring in some silkiness
A splash of worcestershire sauce.
Simmer down til it's thickened a bit...sorta like the consistancy of warm/tepid maple syrup.
Drizzle heavily over your served meat..with a few hefty puddles on the side of the plate to drag your forkful of meat through when eating.
