Caramelized Shallots And Cabernet Wine Sauce
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
Ingredients:
- 16 Small shallots, peeled 16
- 2 tbsp Olive oil 30 ml
- 2 cups Lindemans Cabernet Sauvignon 500 ml
- 1 cup Thickened venison or beef stock 250 ml
- 1 tsp Bush Dreams Pepper Berries or freshly ground pink peppercorns 5 ml
- 1/4 cup Butter, cold 50 ml
Directions:
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
