Black
Sheep Cooking Club
Subscriber's Exclusive
Previews to The Black Sheep Bistro's Video Cookbook Vol 2
|
This
was another favorite Black Sheep creation that was very
popular at the restaurant. It's easy to make and here also,
variations are both numerous and encouraged.
The
Sauce
In a large pan
add duck fat or butter, heat let melt then add; minced garlic and
chopped onion. Stir in equal parts of dried golden raisins, dried
black currents and sun dried cranberries. Add duck stock or water,
stir and add salt & pepper, dried thyme and parsley, and Rick's
Chef's Salt. Then bring to a simmer and reduce 1 to 2 hours (depending
on volume.) Add some red wine, taste and season if needed. Thicken
with corn starch and water. When sauce has reached the desired
consistency, taste and season as needed.
Store until
ready to use then just heat and serve.
The
Meat
Great
with both venison and duck (we prefer both of these to be rare.)
Also good with chicken and grilled veal chops and my staff liked
it
with lamb. Serve with garlic mashed potatoes (see Cookbook Vol 1)
and vegetables.
End Note
Great for parties because
it's best made ahead!
Video
on Vimeo!
