LOCATION: Recipes >> Variety Meats >> Bourbon Sauce
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Bourbon Sauce
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Bourbon with Molasses Sauce
1/3 cup bourbon
4 cups venison stock
3/4 cup port wine
1 tablespoon molasses
2 tablespoons butter
Bring bourbon to a boil in sauce pan. Remove from heat and ignite.
Let it burn until it stops, then add everything but the butter.
Bring to boil, then simmer until it is reduced to about 3/4 cup.
Remove from heat and gradually stir in the butter.
Serve with pork or venison tenderloin medallions, fresh steamed
asparagus, and hash brown potatoes. Garnish with a sprig of fresh
rosemary.
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