Port sauce
Ingredients:
- 50 g of the TOJE sirloin paste
- 60 g of the TOJE venison - fruit paste
- 1 litre of water
- 30 g of starch
- 0,1 litre of brandy
- 0,2 litre of sweet red wine
- 300 g of champignons
- 150 g of bacon
- oil, pepper, salt
Procedure:
Roast the champignons cut into quarters with the bacon in the oil. Pour it with water and add the TOJE venison - fruit paste. Simmer it shortly, thicken it with potato starch mixed with cold water. Finally, pour it with red wine and brandy. Simmer it and season it according to your taste with salt and pepper. We recommend serving this sauce with venison meat and roasted meat.
