A perfect companion for meat dishes
- From Jason Dell, Executive Chef at the famous Blanket Bay Lodge in the tourist area of Queenstown, New Zealand
Ideal with beef, venison, or brown chicken stock; however, it depends on the type of meat being used. For duck, use good brown chicken stock.
Makes six servings
- 100g Frozen New Zealand Cassis
- 250ml New Zealand Pinot Noir
- 3 juniper berries, lightly crushed
- 6 fresh thyme stalks
- 500ml High quality broth
- Additional frozen New Zealand Cassis, 100 grams
- 1 tsp arrowroot or corn flour
- Add 100 grams of frozen New Zealand Cassis to the Pinot Noir along with the juniper berries and thyme and cook until it is reduced by two-thirds.
- Add the beef broth and simmer over low heat. Skim often to remove the impurities that float to the surface.
- Boil until the amount is reduced by half. Stir in the arrowroot or corn flour (diluted in a little bit of water) until it dissolves.
- Strain through a fine sieve into a small pan. Check the sauce for seasoning, then stir in the 100g of New Zealand Cassis before serving.
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