Blackberry Port Sauce: The ultimate serving sauce with grilled bison!

From Tony’s Market, Denver, CO – Chef Michaelangelo (Mick) Rosacci

• 1 tablespoon minced shallots
• 1 tablespoon olive oil
• ½ cup vintage character or ruby Port
• ½ pint blackberries
• ¼ cup demi glace (suggested:  “More Than Gourmet” instant demi glace)
• 1-2 teaspoons brown sugar or honey

Method:  Sauté minced shallots in olive oil until soft.  Add port and simmer 5 minutes.  Add fresh berries (reserving a few for garnish) and demi glace, simmering and smashing with a fork for about 10 minutes.  Balance acidity with brown sugar or honey.  When sauce tastes rich and thick, strain and reserve.  Variation:  For a creamier sauce, whisk in 1 tablespoon of fat free sour cream into cooled sauce. Serve at room temperature.