Black Sheep Cooking Club
Subscriber's Exclusive

Previews to The Black Sheep Bistro's Video Cookbook Vol 2

"Sun Dried Berry Sauce"

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!

©2015 Rick and Diana Boufford & The Black Sheep Cooking Club
Help to make the world a better place by;
"Creating Community Through The Arts"