Port and red wine jus recipe needed please!

[Finance Guy]

Does anybody have a world beating recipe for this please - I had it at a restaurant recently and it made the meal superb!

Thanks a lot

[nickmo]

Hi FG - a god jus starts with good wine. If you wouldn't drink it, don't use it in cooking....

A jus is made from adding wine / port wine to the cooking pan, reducing and stiring up the crust from cooking, whisking in butter (unsalted) and straining before serving over the meal. A jus is not a gravy, so less is better than too much...

You can make a comparable one from reducing by a third in a seperate pan the wine, then adding diced butter to achieve a good glossy jus, but one from the cooking pan with the residue will be much better.

A port wine sauce, I'd suggest, should not have a red wine in it as they are two different wines and will give different results so personally would say do not mix,

Hoep that is some help..

[Finance Guy]

Hi Nickmo, the jus you descibe sounds great! Do you have a recipe that includes ingredient quanities please?

Am totally sold in jus with good meat now and it is nothing like gravy, you are very right !!

(also agree 100% that the wine must be good - recommend 'chateau neuf du pap 95', awesome in a jus, served with.... yep you guessed it, Springbok!)

[nickmo]

Hi FG - have a look at : http://www.recipezaar.com/224570

R/zaar site is a good source of info for recipes if you get stuck. Re bush meat - do you know Osgrow? - UK source of all things gamey - like zebra, eland, wildebeest and so on. Info at: http://www.osgrow.co.uk

Ta for now..& bon appetit!

[Finance Guy]

Thanks Nickmo, you are an answerbank legend!

I have been to the 'osgrow' site you recommended and bought a great variety of rare meats - superb!!

That recipe site is also great... nice one!

Thanks a nillion!

[Finance Guy]

Thanks a Million even!

[nickmo]

As the self satisfied doors say - '....glad to be of service......'