WINE AND SOUR CHERRY PAN SAUCE
About ⅔ cup
After pan-frying steak, venison steaks, or pork chops, transfer them to a platter and keep warm.
Pour off all but 1 tablespoon fat from the skillet and set it over medium heat. Add and cook, stirring, until just starting to soften and brown:
- ⅓ cup minced onions or shallots
Meanwhile, combine and set aside:
- ½ cup chicken stock or broth or water
- ⅓ cup dried tart cherries
Add to the onions:
- ¼ cup dry red or white wine
Bring to a boil, stirring with a wooden spoon to loosen and dissolve any browned bits, and cook for 1 minute. Add the stock and dried cherries along with:
- One 2-inch-long strip lemon zest, removed with a vegetable peeler
- 1 teaspoon light brown sugar
- (½ teaspoon balsamic vinegar)
- ½ teaspoon fresh thyme leaves
Bring to a boil over high heat and cook, stirring often, until reduced by half and thickened, about 2 minutes. Remove the zest. Stir in any accumulated juices from the meat. Season with:
- Salt and black pepper to taste
- (A few drops of lemon juice)
If desired, for a velvety texture, swirl in bit by bit:
- (1 tablespoon butter)
Arrange the meat on plates and spoon over the sauce.