Thread: 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

Sounds good:thumbup:

I hope you had it to the side for dipping not drowning your backsteak!

Originally Posted by veitnamcam

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...