by Matthew J Stevenson

Created on: January 08, 2008

Black Cherry Sauce (ideal with duck and pheasant)

This sauce shows how a sweetness with tremendous flair and flavour can be used to complement game and similar tasting meats. Using a hote cuisine / a la carte approach, this sauce always goes down well in dinner parties and restaurants alike!

(Approx 10 - 12 servings)

You will need...

Moderate sized saucepan
Black Cherries (Canned ones are excellent, beacue theyre already pitted and have their own syrup)
Garlic Clove x 2 (Crushed)
Game Stock (Chicken if not available)
Tarragon (1 tsp dried, or 1 stem of fresh)
Water

Put the cherries in saucepan, if pitted. If not cut in half and remove seeds, and then add to pan.
Add approx 10& water to the mix.
Peel and crush garlic cloves, and add to mix.
Add game or chicken stock to the mix. If fresh stock not available, use 1 tbsp bouillon or 1stock cube
Add tarragon to mix

Bring mixture to the boil, and then simmer until reduced to approx 80% of original volume. Make sure cherries have fallen or softened sufficiently.

Serve with game, ideally duck or pheasant.

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