Recipe with FRUCHTSTOFF
Plum and Red Wine Sauce with FRUCHTSTOFF Plum for Game
FRUCHTSTOFF Plum from SUMMSTOFF brings fruity depth and a gentle sweetness to the sauce, without the need for lengthy reducing. It's particularly lovely with game, duck or pot roast during the colder months.
⏱ Prep 15 min · Cooking/baking time 25 min · Total 40 min · 4 servings
Ingredients
- 4 tbsp FRUCHTSTOFF Plum
- 1 shallot, finely diced
- 1 tbsp butter
- 150 ml full-bodied red wine
- 250 ml game stock or rich meat stock
- 1 bay leaf
- 2 juniper berries, lightly crushed
- 1 tbsp balsamic vinegar
- 1 tsp cornflour
- Salt, pepper
Method
- Sauté the shallot in the butter over medium heat until translucent.
- Deglaze with red wine, add the bay leaf and juniper berries, and reduce by half, uncovered.
- Pour in the stock and simmer gently for about 15 minutes.
- Stir in the FRUCHTSTOFF Plum and balsamic vinegar and let infuse for 3 minutes.
- Remove the bay leaf and juniper berries, passing the sauce through a sieve if you like.
- Mix the cornflour with 2 tbsp cold water until smooth, stir in, and bring to the boil once until the sauce thickens.
- Season to taste with salt and pepper, and serve hot with game or roast meat.
Nutritional values per serving (approx.): 142 kcal · Fat 4 g · Carbohydrates 15 g · Protein 2 g
Tip: If you don't have game stock, use a rich beef stock and add a pinch of allspice – this gives a game-like flavour.
Fruit spread used: View FRUCHTSTOFF Plum in the shop →