A perfect sauce for venison medallions, duck or cornish game hens. The dried cherries will become plump after simmering in the sauce. The sauce can be made ahead that day and reheated when ready to serve.
1 cup of boiling water
1 – 1 oz. package of dried porcini mushrooms
2 tablespoons of butter
1/4 cup of finely chopped shallots
1 cup of tawny port
2 cups of beef broth
1/2 cup of dried cherries
2 tablespoon of cornstarch
1/4 cup of water
Boil 1 cup of water and add dried porcini mushrooms to reconstitute. This will take about 20 minutes. Strain mushrooms and rinse grit, saving the liquid. Strain the liquid through a paper towel to remove the grit from the liquid and set aside. Using a large sauce pan sauté the shallots over medium high heat for about 1-2 minutes. Add the port and deglaze pan. Add the broth, porcini liquid, cherries and porcini mushrooms and bring to a boil. Reduce by about half. Make a thickening agent of cornstarch and water. Gradually whisk in thickening agent to boiling sauce. Sauce will not thicken until brought to a full boil. Serve sauce over meat or on the side.