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Cabin Fever Sauce

A delicious sauce to serve with your game birds.

Wild Cheff products needed for this recipe:

 

Ingredients

Instructions

  • 1. After sauteing your breasts of game birds, return the same frying pan to the stove, heat the butter over medium heat.
  • 2. When the butter starts bubbling, add the onions and saute until the onions are soft, translucent and just slightly golden.
  • 3. Take care not to burn the onions by keeping your heat on medium or even medium-low. This will take about 3 minutes.
  • 4. Add the garlic and saute for an additional minute until the garlic is fragrant.
  • 5. Turn your heat to medium-high and add the mushrooms all at once.
  • 6. Immediately start tossing so that the onion/garlic/butter mixture is evenly distributed amongst the mushrooms.
  • 7. Saute the mushrooms until they are browned and softened, about 3-5 minutes depending on the thickness and size of your mushrooms.
  • 8. Season with sea salt, pepper and nutmeg.
  • 9. Pour in the whiskey and the balsamic vinegar and let the mixture bubble a bit to burn off some of the alcohol.
  • 10. Turn the heat down just a bit and add in the heavy cream.
  • 11. Let it bubble for another 30 seconds and then taste to adjust the salt.
  • 12. Stir in the freshly minced herbs and pour over just-grilled breasts of game birds.

Instructions

  • 1. After sauteing your breasts of game birds, return the same frying pan to the stove, heat the butter over medium heat.
  • 2. When the butter starts bubbling, add the onions and saute until the onions are soft, translucent and just slightly golden.
  • 3. Take care not to burn the onions by keeping your heat on medium or even medium-low. This will take about 3 minutes.
  • 4. Add the garlic and saute for an additional minute until the garlic is fragrant.
  • 5. Turn your heat to medium-high and add the mushrooms all at once.
  • 6. Immediately start tossing so that the onion/garlic/butter mixture is evenly distributed amongst the mushrooms.
  • 7. Saute the mushrooms until they are browned and softened, about 3-5 minutes depending on the thickness and size of your mushrooms.
  • 8. Season with sea salt, pepper and nutmeg.
  • 9. Pour in the whiskey and the balsamic vinegar and let the mixture bubble a bit to burn off some of the alcohol.
  • 10. Turn the heat down just a bit and add in the heavy cream.
  • 11. Let it bubble for another 30 seconds and then taste to adjust the salt.
  • 12. Stir in the freshly minced herbs and pour over just-grilled breasts of game birds.

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