Quote:
Originally Posted by scho63
Looks very good, like a stew.
You use Port wine? That's interesting.
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Yeah, the short version is that I did it according to the recipe, then decided while I was straining the veggies so i could remove some of the fat from the sauce, that I needed some eating veggies, so I reserved the meat, ran a third of the overcooked veggies through the blender, skimmed the sauce and then added leeks, onions, potatoes, parsnips, carrots, crimini and chantrelle mushrooms for 45 minutes, so I could have my veggies with my meat.
I reduced 2 cups of port by half and added that to the sauce to try and give the sauce a sweeter and brighter note vs. the savoriness. Worked out fairly well, imo. The meat came out fork tender and very flavorful.