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Thread: Scrub diver sauce

  1. #1
    Member
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    Jan 2014
    Location
    North Canty
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    Scrub diver sauce

    I cooked some self-harvested backstrap the other night and thought I'd try a fancy sauce for once (it was my first deer, so wanted to make the most of it). I couldn't find a recipe that was quite right (and matched what I had in the pantry) so ended up creating one. It's probably been done before - the ingredients are pretty generic - but I was really pleased with it so thought I'd share. To the best I can recall, it was:

    1/2 cup red wine (I used Shiraz)
    1/4 cup balsamic vinegar
    Crushed garlic
    1-2 cups beef stock (I can't recall; maybe start with one and add more if needed)
    2 tbsp plum jam
    Thyme
    Rosemary
    Butter

    Sauté garlic, add balsamic, then red wine, then beef stock, jam and herbs. Reduce to desired consistency. Strain then stir through a knob of butter.

    I started it in a saucepan then tipped it into the meat frypan to finish it so that it had some meat juices in it too.

    It was quite rich but very tasty. Goes well with buttery mash and green beans.

    Hope someone finds this helpful
    veitnamcam, EeeBees, R93 and 1 others like this.

  2. #2
    Almost literate. veitnamcam's Avatar
    Join Date
    Dec 2011
    Location
    Nelson
    Posts
    19,528
    Sounds good:thumbup:

    I hope you had it to the side for dipping not drowning your backsteak!
    "Hunting and fishing" fucking over licenced firearms owners since ages ago.

  3. #3
    Member
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    Jan 2014
    Location
    North Canty
    Posts
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    Quote Originally Posted by veitnamcam View Post
    Sounds good:thumbup:

    I hope you had it to the side for dipping not drowning your backsteak!
    Mainly on the mash. But then I am a sucker for KFC potato & gravy...
    veitnamcam likes this.

 

 

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