Game bird marinade

Game bird marinade

By
From
Becasse
Makes
400 ml
Photographer
Steve Brown

Ingredients

Quantity Ingredient
200ml port
200ml madeira
100ml cognac
50ml truffle oil
salt
freshly ground pepper

Method

  1. Put the port and Madeira in a heavy-based saucepan and bring to the boil. Simmer until reduced by one-third. Add the Cognac and bring back to the boil for 1 minute then remove from the heat and season with salt and pepper. Whisk in the truffle oil and set aside and leave to cool slightly. Pour over game birds while warm.
Tags:
restaurant
Becasse
Justin
North
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