This port wine sauce goes well with all types of game, as well as beef, turkey and duck.
1 onion, finely chopped
2 cloves garlic, finely chopped
1 carrot in small cubes
1 tablespoon butter
2 dl port wine
1/4 bottle game fund
5 dl cream
50 g butter
Fry onion, garlic and carrot in 1 tablespoon butter. Add port wine and let it boil a little. Add stock and cream and let it cook until it thickens. Strain the vegetables, season with salt and pepper and add 50 g butter, so the port wine sauce is extra shiny when serving.
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