| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits |
|
Fruits |
1 |
Servings |
INGREDIENTS
| 2 |
c |
Rhubarb, peeled & diced 1/4" |
|
|
(about 1 lb) |
| 1 1/4 |
c |
Red currant jelly |
| 1 |
tb |
Arrowroot |
| 1 |
tb |
Port wine |
INSTRUCTIONS
Thoroughly wash about 1 pound of fresh rhubarb and peel the fibrous outer
layer off with a knife. Cut the stalks into small pieces, about 1/4 inch
dice. Combine the rhubarb with the red currant jelly and cook over medium
heat until reduced by about 1/3. Strain the rhubarb out of the sauce. You
should have about 1 cup of liquid. If you have more, reduce over medium
heat until the desired 1 cup is reached. Save the cooked rhubarb and chill
it overnight. This can be served just like you would applesauce with a
pork chop. Combine the port wine and arrowroot and stir out any lumps. Add
the port mixture to the boiling rhubarb sauce and stir vigorously for 1
minute. Simmer for 2 minutes. Serve this sauce with grilled venison steaks
or pheasant breasts
Recipe By : Game Chef
From: Sykes.Kaye@uniface.Nl (Kaye Sykesdate: Thu, 23 Feb 95 10:22:26 +0100
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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