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Applejack Sauce

I love to make this sauce to serve with game birds in the Fall, when apples are in season at the orchards. It is just one more example of how fruit pairs well with game.

Wild Cheff products needed for this recipe:

Ingredients

Instructions

  • 1. Melt a pat of butter in a pan over medium to medium-high heat.
  • 2. Add a small amount of WC Lemon Olive Oil.
  • 3. Add shallot and apples to pan. Season them with desired amount of Sagebrush Spice Blend, sea salt, nutmeg and cinnamon. Cook until apples and shallots are translucent.
  • 4. Add applejack brandy to pan and cook for 2 minutes and then add apple cider to pan and cook for another 2-3 minutes.
  • 5. Now add a pat of butter to pan and work it into sauce until it melts.
  • 6. Add cream and heat until sauce starts to thicken.
  • 7. Remove from heat and serve over your favorite breasts of game birds.
  • 8. (Note: This sauce also works for organic pork and wild boar. You can also eliminate cream from this recipe to reduce calories, and use the sauce ingredients (minus the cream) to slow roast organic pork or wild boar until it falls apart and then serve as a ragu over pasta egg noodles.)

Instructions

  • 1. Melt a pat of butter in a pan over medium to medium-high heat.
  • 2. Add a small amount of WC Lemon Olive Oil.
  • 3. Add shallot and apples to pan. Season them with desired amount of Sagebrush Spice Blend, sea salt, nutmeg and cinnamon. Cook until apples and shallots are translucent.
  • 4. Add applejack brandy to pan and cook for 2 minutes and then add apple cider to pan and cook for another 2-3 minutes.
  • 5. Now add a pat of butter to pan and work it into sauce until it melts.
  • 6. Add cream and heat until sauce starts to thicken.
  • 7. Remove from heat and serve over your favorite breasts of game birds.
  • 8. (Note: This sauce also works for organic pork and wild boar. You can also eliminate cream from this recipe to reduce calories, and use the sauce ingredients (minus the cream) to slow roast organic pork or wild boar until it falls apart and then serve as a ragu over pasta egg noodles.)

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