Blackberry Port Sauce: The ultimate serving sauce with grilled bison!

From Tony’s Market, Denver, CO – Chef Michaelangelo (Mick) Rosacci

• 1 tablespoon minced shallots
• 1 tablespoon olive oil
• ½ cup vintage character or ruby Port
• ½ pint blackberries
• ¼ cup demi glace (suggested: “More Than Gourmet” instant demi glace)
• 1-2 teaspoons brown sugar or honey

Method:

1. Sauté minced shallots in olive oil until soft.
2. Add port and simmer 5 minutes.
3. Add fresh berries (reserving a few for garnish) and demi glace, simmering and smashing with a fork for about 10 minutes.
4. Balance acidity with brown sugar or honey.
5. When sauce tastes rich and thick, strain and reserve.

Variation:
For a creamier sauce, whisk in 1 tablespoon of fat free sour cream into cooled sauce. Serve at room temperature.

Courtesy of National Bison Association (NBA) www.bisoncentral.com

Official link to article: https://www.bisoncentral.com/bison-recipes/blackberry-port-sauce-ultimate-serving-sauce-grilled-bison