Prune Sauce For Meat Or Game Recipes

PRUNE SAUCE

Steps:

• Bring the wine, water, prunes, vinegar, honey, ginger, and cinnamon to a boil in a saucepan. Reduce heat to medium-low and simmer until the prunes are tender, about 25 minutes.
• Combine the prune mixture with the flour in a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the prunes moving before leaving it on to puree. Puree in batches until smooth and return to a clean pot. Simmer over medium-low heat until the sauce has thickened, about 15 minutes.

MEAT WITH PRUNES

Steps:

• Place red wine, prunes, black pepper, and cinnamon in a saucepan. Bring to a boil, stirring often. Reduce heat to low, cover, and simmer until prunes are tender, about 5 minutes. Remove from heat; drain prunes, reserving wine, and allow to cool.
• Cut a deep pocket almost all the way through the tenderloin. Rub salt over the tenderloin. Fill the pocket with the cooked prunes; secure opening with toothpicks.
• Heat olive oil in a large skillet over medium-high heat. Cook fillet in the hot oil until browned, about 2 minutes per side. Pour in reserved wine. Cover until simmer until tenderloin is tender, about 1 hour. Discard toothpicks. Cut tenderloin diagonally into thin slices.

RED WINE BRAISED MUSHROOM SAUCE

Steps:

• Heat oil in a large skillet over medium-high heat. Add onion and cook, stirring, until starting to brown, 3 to 5 minutes. Add thyme, flour, salt and pepper and stir to coat. Cook, stirring, for 1 minute more. Add mushrooms, broth and wine and bring to a boil. Reduce heat to maintain a lively simmer and cook, stirring, until the sauce has thickened and the mushrooms are cooked through, 12 to 15 minutes more. Remove from heat and stir in butter.

PRUNE CRUSTED RACK OF PORK WITH MUSHROOM SAUCE

Steps:

• Preheat oven to 325°F (170°C).Heat oil in a roasting pan over medium-high heat and brown meat on all sides. Season to taste. Take off heat and set aside.Combine chopped prunes with mustard and armagnac. Spread mixture over top of rack of pork. Prick the meat with a knife and insert meat thermometer deep into the meat well away from any bones. Surround with carrots, onion, celery and garlic. Add wine and roast for 1 hr. and 15 min.Add 11/2 cups (375 mL) boiling water to the roasting pan and cover meat with foil to protect prune mixture. Roast for another hour until meat thermometer reads170°F (77°C). Transfer rack to a plate and let stand covered for 15 min. before slicing.Meanwhile, pour pan juices into a saucepan. Add mushrooms and cook 10 min. on high heat. Stir in cornstarch and herbs. Bring sauce to a boil and simmer for 3 min. Adjust seasoning. Serve with rack, carved between the ribs, and braised garlic cloves (if desired).