Serving Sauce For Wild Game

Recipe Ingredients

1 cup	237ml	Sauvignon Blanc (Chateau St. Michelle)
1 cup	237ml	Cabernet Sauvignon (Chateau St. Michelle)
3/4 cup	177ml	Red wine vinegar
1/4 cup	59ml	Shredded prosciutto
		(or lean ham / Canadian bacon)
3		Garlic cloves - mashed
1/2		Lemon - peeled and sliced
2		Sage leaves
2		Rosemary sprigs
4		Juniper berries
		Salt - to taste
		Freshly-cracked black pepper - to taste
2		Chicken livers - finely chopped
4		Anchovy fillets - finely chopped

Recipe Instructions

In a non-aluminum saucepan, combine Sauvignon Blanc, Cabernet Sauvignon, and all ingredients EXCEPT chicken livers and anchovy fillets. Bring to a boil. Remove garlic, sage, rosemary and juniper berries. Add chicken livers and anchovies and simmer slowly until sauce is reduced by one-half. Salt and pepper to taste. Use sauce to accompany roast quail, pheasant, or other game, including venison roasts.

Source:
Chateau Saint Michelle Winery - Downloaded from - http://www.neosoft.com/recipes/ftp

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