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Pan Sauce Recipe

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This recipe for Pan Sauce is from The Navatuary Family and Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 Tbsp fat from cooking meat (antalope, venison, etc)
2 Tbsp shallot or onion
1 cup low sodium stock (any kind)
1 shot glass liquor (brandy, whisky or the like) or 1 cup wine
1-2 heaping Tbsp jelly, jam, syrup, honey or molasses
2 Tbsp unsalted butter
Directions:
Directions:
Once you have finished cooking the meat you will want to have about 2 Tbsp of fat in the pan. With the pan over medium-high heat, add the shallot or onion to the fat and sauté for 1-2 minutes. Add stock, liquor or wine and whatever sweet ingredient you choose. Mix well, bring to a boil and boil furiously until mixture reduces by half or more. Finish by removing the pan from the heat, seasoning with salt, then swirling in the butter.
Number Of Servings:
Number Of Servings:
4

 

 

 

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