Contributed by: Chris, WebAdmin. of RecipesNow.com
Created by Chef Ted Reader, Cottage Country TV with input from Olympic Athlete Sue Holloway, Cross-Country Skiing Innsbruck 1976; Silver & Bronze medalist, Kayaking, Los Angeles, 1984
Preheat oven to 425 F (220 C)
In a small bowl, toss shallots with oil; season with salt and pepper to taste. Place shallots on baking tray; roast for 30 to 45 minutes or until golden brown and tender; set aside.
Meanwhile, in a saucepan, bring wine to a boil over high heat; reduce heat to medium and continue to cook for 7 to 10 minutes or until wine is reduced by about three quarters of original amount. Increase heat to high; add stock and bring to a boil; reduce heat to medium and simmer until mixture has thickened enough to coat the back of a wooden spoon. Stir in shallots and Pepper Berries; season with salt to taste. Remove from heat; gently whisk in butter until well blended.
Serve with Grilled Red Deer Venison Chops.
Serving Size: Serves 6
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