Recipe for Garlic Wine Butter
|
2 shallots |
1/2 bulb roasted garlic, mashed |
| 2 cups burgundy wine | 1 cup butter (cold, cut in small pieces) |
Put wine, shallots, and garlic in a saucepan and cook on med low heat until you have reduced it to half of its original volume. This increases the flavors to dramatic level. Now remove from heat and whisk in the chilled butter, and add salt and pepper to your liking. This is so good on top of venison. Try it, if you don't care for onion flavor, then reduce the shallots to just one.