Preheat a cooking pan over medium-high heat. To finish, turn the heat up to medium-high again, and ladle butter over the breast until the skinbrowns; this is where the butter comes into its own butter browns things faster than most other fats. Soon the grouse were sizzling in browned butter. Place soup mixture in crockpot. On this I think most of us can agree. The internal temperature should be 160 degrees Fahrenheit. Place the birds breast side down in a casserole. Deglaze with water or a bit of wine as necessary. Turn the heat to medium-high. Definitely replaces roasting! 2. Lower the heat to medium. The fine mesh of the sieve should remove any larger pieces of fat. Immediately, pour the half tablespoon of oil for the apples into the same pan without cleaning the pan. 1 drinking straw 100g (312oz) butter (for later) Sea salt (for later) Marinate the breasts in the oil and pepper and slide them into the bag. The pears add a touch of sweetness, while the gorgonzola lends a nice creaminess to the dish. 3. This game bird is usually enjoyed roasted and has a delicate flavor that is similar to chicken. It was not a disappointment, though not easy. Take two partridge breasts, cut an 80g wedge of smoked Cheddar, place the cheese between them, wrap the whole thing in streaky smoked bacon and smother in rich BBQ sauce. Required fields are marked *. Brown on all sides and oven cook on medium with seasonal veg. Copyright 2023 Cooking Passio | All rights reserved, What Does Partridge Taste Like? 4. When the butter melts, set the birds breast side up in the pan. Whether you roast it whole or cook it up in pieces, enjoy your partridge with some simple sides like boiled potatoes, steamed greens, or roasted root vegetables. I also write cookbooks, have a website dedicated to the intersection of food and nature, and do a podcast, too. 4. The legs and wings can also be cooked separately just remember that theyll take longer to cook through than the breasts since they contain more connective tissue. 5. Your email address will not be published. Your email address will not be published. Season the flour in a bowl. Set the oven at 180C/gas mark 4. 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Add the apple slices when the partridge is turned 6. As such, you should always consult your recipe before starting to cook a stuffed partridge so that you know how long to cook it for. Season it with salt and pepper. Partridge with Pancetta and Sage: This dish is simple yet incredibly flavorful. Try your first 5 issues for only 5 today. Partridges are small game birds that can be enjoyed as a meal. Your daily values may be higher or lower depending on your calorie needs. Breaking Knife Vs Cimeter: Which is the Best Option for Butchers? Cooking partridge is easy. There is no set technique for carving a partridge, but typically, you would begin by removing the legs and wings from the body of the bird. To keep them safe, its important to provide predator-proof housing. Read the Full Article Here on Pheasant Taste. Cut each breast half into two or three smaller portions these can be pan-fried , grilled , or baked . Strain the sauce through a fine-meshed sieve and bring back to a boil. The skin may start to look splotchy, but thats normal. http://www.youtube.com/subscription_c. The first thing you need to do is to debone the grouse breast. Partridge is a wild bird that isnt typically intensively farmed. Method. Partridge meat is low in fat and dries out quickly. Add the partridge breasts and toss to ensure they are evenly coated. If youre lucky enough to come across a partridge, its definitely worth giving this bird a try. It needs to be fine salt, not coarse, or the salt will create weird spots on the skin. When the legs and wing on the bottom are golden brown, flip the birds and repeat on the other side. Use it to try out great new products and services nationwide without paying full pricewine, food delivery, clothing and more. Tltsn le kpeket ingyen vagy keressen a millinyi HD minsg fotk, illusztrcik s vektorok kztt. and benefits from roasting or braising. They are a great alternative to chicken in many recipes. Unlike some other birds, it is important that it be suitably cooked, to be eaten pink and not too rare. Pour enough of the drippings from the skillet into a baking dish to cover the bottom. It can be baked, grilled, or roasted. Remove rotisserie chicken from packaging and place chicken in an oven-safe dish. If you choose to wrap the bacon over the partridges instead of merely laying it on top, you may need to use toothpicks to hold the bacon in place. A partridge can be roasted in the oven or on a grill. The perfect treat for those who like game-but not too gamey. . But with a little care and attention, you can end up with a juicy and flavorful partridge breast that makes for a great meal. Cut the skin off at the back and at the wing. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. These game birds taste great when roasted, but the meat can dry out quickly if you aren't careful. Itll be a minute or so before they sizzle. Let the meat rest for a few minutes before carving or serving to allow the juices to redistribute throughout the flesh. Refrigerate for 20-30 minutes. Here are three mouth-watering dishes that will make your taste buds sing: 1. Carefully place the breasts into the oil and cook until golden brown, about 3-4 minutes per side. I know your feelings towards plucking game birds but say you had a few skinned, whole Hungarian partridge (shame on me for my processing blunder). Let the partridge rest for five minutes before serving. Dip each partridge fillet in the flour (shaking off the excess), then in the egg (letting any extra run off), then coat in the breadcrumbs. To make sure your partridge breast turns out perfectly, use a meat thermometer to check the internal temperature of the meat before taking it out of the oven. Consider these questions and think about that quote above. You can prepare it using a variety of ingredients, including soy sauce, honey, five spice, and orange juice. Lightly oil the preheated tray then carefully add the potatoes and top with the butter pellet. Heat a little oil in a frying pan on a medium heat. potatoes, quartered. If its wild, youll find it here. Deglaze the pan with stock and red wine, stir in the redcurrant jelly, reduce by half, then set aside, and keep warm. Once the birds are inside, cover the dish more securely with a lid or a piece of plastic wrap. However, partridges also thrive in aviary-style habitats. Partridge. 6 med. Cut chipped beef into small pieces and mix with the grated cheese and macaroni. Add the apple slices when the partridge is turned. ** Nutrient information is not available for all ingredients. If you make it too tight, it could disturb the bacon lying on top of the birds. If cooked correctly, partridge should be golden brown and the internal temperature should be about eighty two degrees Celsius. Lee Maycock, the national chairman of the Craft Guild of Chefs, also maintains that pheasant and partridge both need at least two days of hanging before being cooked, Mar 8, 2019. Fry for 2 minutes then turn over and fry for 2 minutes more Remove the partridge from pan and allow to rest on a plate in a warm place. Cooked partridge may be frozen in the same way as fresh, unless made with a sauce or gravy. Rub 1 tbsp. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. I just wish that I might ever have enough of them to try another recipe! Preheat the oven to 350 degrees Fahrenheit. Quail are native to both the Eastern and Western hemispheres, while partridge are native only to the Eastern Hemisphere. Serve and Enjoy!. Mix egg whites, salt and cornstarch. Place the partridge pieces into the dish along with the chicken broth, white wine, shallots, garlic, salt and black pepper. Partridge is a small bird that can be easily roasted or pan-fried. Save my name, email, and website in this browser for the next time I comment. Rub 1 tbsp. A younger pheasant shot at 16 weeks, for instance, will have lovely and tender meat, but will still need to be hung for the flavour to develop. It has a milder flavor than chicken and is slightly more fatty. This medium-sized game bird is prized for its delicate flavour and tender meat, and is often much favoured over other game birds. Live weights and carcass yields of male and female partridges were 458.54 and 407.18 g, 74.59 and 76.07 %. I used too much salt, but the breast meat was very tender and moist. Remove chukar to plate with slotted spoon. A partridge does best when cooked with liquid in order to keep the bird juicy. Partridge meat is tender and has a slight aftertaste. Pan fry in olive oil until golden and crispy, reserve. The meat was very nice, well cooked and delicious. Next, add half the butter to the pan and baste the partridge. Set the partridges in the pan breast side up and let them sizzle a minute or three over medium heat. Soaking the partridges in a brine and wrapping them with bacon as they cook are two ways to help minimize the risk of drying the meat out. 4. The interactive cooking process was fun. Ive done this with plenty of roasts and chickens. Brilliant in salads, curries, stews, risottos, fajitas and pasta recipes, they offer a tasty alternative to chicken and turkey any day of the week. Drop the heat to medium-low. % of people told us that this article helped them. To create this article, volunteer authors worked to edit and improve it over time. Ultimately, it comes down to personal preference. Ive cooked a phaesant today believing this recipe would allow me to cook it while not drying the meat. before salting and cooking them, so I was not following the instructions exactly. We were camping in the Boreal Forest, so I cooked our grouse on a flat rock in front of a roaring alder fire. When the butter is foaming, sear the pheasants for two minutes on each side, then add them and the contents of the pan to the tin and roast in the oven for 12 to 15 minutes. Add the shallots and thyme and soften for a couple of minutes 4. Most of all, it will taste of itself. Bacon-Wrapped Chicken Stuffed with Spinach and Ricotta, Spatchcocked Butter-Roasted Lemon and Herb Turkey with Gravy, Chicken Breast Stuffed with Spinach Blue Cheese and Bacon, Cordon Bleu Rollups with Honey-Mustard Wine Sauce. Have you ever tried it with Pheasant? The meat of young partridge is best served pink, while older birds benefit from a slower cooking time. Partridge is a bird that weighs between one and two pounds. If roasting whole, stuff the cavity with some aromatic herbs and vegetables (onion, garlic, carrots) before tying the legs together with butchers twine. Transfer the partridges to a warm plate, along with all the garlic and rosemary, and any liquid. 3. In the partridge pan add the wine and stock, bring to the boil then reduce by half, stir through the redcurrant jelly and butter when dissolved. Would you cook them in a similar way? Method. This was my Scottish grandmother's recipe for partridge, also commonly known as ruffed grouse. Can the potatoes be cooked in the same roaster? Preheat the oven to 325 degrees F (165 degrees C). Traditionally we cover the bird with dry cured streaky bacon and tie with butchers twine. When the foam subsides, add the onions and carrots and cook stirring occasionally, for 5 to 7 minutes, or until the onions are soft and translucent, but not brown. When it comes to taste, partridge is generally considered to be more mild and more delicate than a duck. Using a very sharp knife, remove the legs and the breasts from the partridges. The fine mesh of the sieve should strain out most larger pieces of fat. The pair are passionate about the stunning Hampshire woodland where they manage deer, pheasant, partridge, pigeon, mallard ducks, and hare that roam and forage wildly. 1. This will help keep the bird moist during cooking. Search, save and sort your favourite recipes and view them offline. Method Preheat the oven to 220C/fan 200C/gas 7. It takes a short amount of time, and the meat is very similar to chicken meat. Core, seed and quarter the peppers. Plus the carcasses made for yummy stock when all was picked clean. 2 slices of bread, Italian-style. If youre cooking partridge, the ideal temperature is between 165-170 degrees F. This will ensure that the meat is cooked through and juicy. Season the bird inside and out with your favorite herbs and spices. Theme: News Way by Themeansar. Season the pheasant breasts with salt and pepper. Four at a shot are as many as Ive been able to handle. Season the partridge with your favorite herbs and spices, both on the outside and in the cavity. It went great! Remove the partridge pieces, and wrap each one with two slices of bacon. I started this site back in 2007 to help you get the most out of all things wild: fish, game, edible wild plants and mushrooms. Read more Whole Partridge with White Wine and Tarragon by Wild & Game November 20, 2019 How do you cook partridge? How large is your bird? When it comes to cooking partridge, there are a few things to keep in mind. Heat the oven to 200C/400F/gas mark 6. Once the partridge breasts are cooked, melt the butter in a large frying pan and add the breasts and legs. Older partridge, however, is best cooked by braising or stewing. Pour into buttered casserole and let . Debone the Grouse Breast. You want a gentle sizzle here, lower than that of bacon sizzling. Method Remove the skin from the partridge breasts. Heat the rest of the bacon fat in a small, oven-proof pan -- cast iron is excellent here -- and 4. 14. Cooking game birds is really an exercise in taming chaos. Heat the cooking medium until it maintains 165 degrees Fahrenheit and cook the breast until the internal . Step 6 Return the meat to the crock-pot and mix. You want the legs to get full contact with the pan. Your email address will not be published. Do not allow any of the cornstarch to stick to the bottom of the bowl. Heat a little oil in a frying pan on a medium heat. Heat a large skillet over medium-high heat. Proudly powered by WordPress A partridge fillet can be cooked in the same way as you would a chicken breast fillet you will find you have a tasty and healthier alternative!. Serve the partridge on the broth. Preheat the oven to 425 degrees F and move an oven rack to the middle. Step 3. They sell game locally at farmer's markets and to some of the country's top restaurants. Roast uncovered for 45 minutes in the preheated oven. 2. This looks very similar to how crispy-skinned whole fried chicken is (supposedly) cooked in Chinese restaurants, with hot oil ladled over the chicken in a wok instead of submerging the entire thing in oil, Your email address will not be published. 1 brace of partridge salt and pepper half a lemon 3-4 sprigs of rosemary 1 tbsp. Ive got a few smaller birds that I thought I might try this with. Step 4 Remove herb sprigs and throw away. Step 2. Turn carefully, halfway through cooking time. Step 5 Take partridge out and remove meat from bones. Second, a birds physical architecture makes it difficult to achieve this. Pre-heat the oven to 200C/gas mark 7. Add unlimited recipes. It's a family affair that started back in 1967 because, they say, "we needed to do something to feed our hungry children!" Partridge are somewhat larger than quail and have stronger bills and feet. Place the dish in the oven and cook it for about 35 minutes, depending on the size. Coat the Grouse Strips. She is one of the best recipe makers. Preheat the oven and a roasting tin to 220C. Partridge is a delicious bird that can be cooked in a variety of ways. This type of preparation keeps partridge meat fresh for longer periods of time. It has a mild flavor and dark pink color. I really appreciate what you guys do and idolize this way of life. Being able to move the birds to hotter or cooler places was a game changer. olive oil or butter all over the bird. With clean hands, using your fingers, smear the organic butter over the partridge breasts.Lightly oil a roasting tin with the vegetable oil, add the partridges to the tin and place in the preheated oven and roast for 30-35 minutes. Then make an egg wash with 1 egg and a little . Lets watch our latest video on partridge taste. In a large frying pan melt the butter over moderate heat. The apricots provide a lovely sweetness, while the honey brings out the natural flavors of the partridge. How To Make shake and bake grouse 1 Using a large zip lock bag mix flour add all the dry ingredients, zip up bag and shake to mix. In mathematics, chaos theory states thatsmall differences in initial conditions yield widely diverging outcomes rendering long-term prediction impossible. This is true of cooking in general, but especially so with finicky birds like partridges, grouse, quail, woodcock and pheasant. This bird tends to decay very fast so it needs to be preserved in a cold area or a hot area with temperature around 60 70 degree. Cut or tear slices into bite-sized pieces. Cook the new mixture in the saucepan over medium-high heat until it boils and thickens, stirring the mixture occasionally as it heats up. How Many Calories Are in a Taco Salad With Ground Beef and Shell. Fry the partridge kievs for a couple of minutes on each side, or until lightly golden. That said, game birds are all alike in several important ways. Remove chicken from zipper-lock bag, reserving wine, and pat dry. Brine the bird, pheasant for example and then use a rotiserie to slow roast it over a gas grill. Arrange them breast side up in an ovenproof pan (I use a cast iron skillet) so they are not touching each other and roast them in the oven for 22-28 minutes. Game birds, such as partridge, are small, cook quickly and have a tendency to dry out during cooking. Amount is based on available nutrient data. This article answers your questions about the meat, including how to cook it and whether it is easy or difficult. It has a gamey flavor that some people find to be unpleasant. To serve, slice partridge thinly we like to arrange partridge on top or around creamed leeks and surround with chunks of black pudding and then drizzle with the reduced jus. I think Ill go get a couple more. directions. Don't let pieces stick together. If there is any butter left after the outside is finished, tuck it underneath the skin. Add chukar and quickly stir-fry. Once the oil shimmers, lower 1 of the pheasants cut into quarters or 3 of the pheasant breasts. Pre heat the oven to 230c. You can prepare a savoury meal with a few breast fillets seasoned with salt and pepper. When cooked properly, partridge meat should be tender and have a slightly gamey flavor. Now I feel like I need it! 1. 4. But it really does and even the colour of the roasted meat is similar to chicken: white meat on the breast, darker on the thighs. In my opinion yes, somehow partridge tastes like a peasant. Add the shallots and thyme and soften for a couple of minutes. Place the partridge breast halves into the pan, and brown them quickly, about 2 minutes per side. Pheasant is a lean, dark meat that is often compared to chicken. Pheasant is often roasted or braised and can be served with a variety of different sauces. Partridge with wine & cinnamon 5 ratings Partridge packs plenty of game flavour for its size and is perfect matched with these robust flavours Honey & black pepper partridge with roasted squash 6 ratings To cook partridge, first prepare a pan with a non-stick coating. What does partridge breast taste like? It was first recorded as beneficial for human health by the Persian philosopher, scientist, and physician, Avicenna. Vivian is really good at analyzing, and understanding the food quality. This helps prevent the butter from blackening and gives you the time you need to get to that perfect bird. The skin didnt quite turn out, but thats undoubtedly my fault. The whole bird can be cooked in a single pan in about twenty minutes. Pre heat the oven to 200C/400F/Gas Mark 6. When cooking partridge, you should make sure that it reaches an internal temperature of 180 degrees Fahrenheit. First, coat with flour. It fits on a torch you hook up to a small propane tank. What would you serve with this? Heat a little oil in a frying pan on a medium heat. With a slightly more gamey and sweet flavour compared to pheasant, partridge is strong enough to take on hearty flavours. Preheat the oven to 425F while you are making the spaetzle. This is easy with a fillet knife. Dip breast in egg mixture. Subscribe! I am a chef, author, and yes, hunter, angler, gardener, forager and cook. When the oven is hot, smear butter all over the partridges and salt them well. The meat is lean and dark. 3 Put pieces into bag and shake to coat. Place in a large zipper lock or vacuum seal bag with the butter and thyme. Place 1 sprig of thyme, 3 juniper berries in the cavity of each bird and season with salt and pepper. Whisk in the flour, and cook over medium-low heat, stirring constantly, until thickened. Place the partridges and bacon on a warm serving plate during this time and cover them with more foil. Remove the pheasant from its marinade and place in a roasting tin. They should be cooked properly but should not be over cooked as it dries out quickly. Start by brining the partridge breasts in a salt water solution for at least an hour, up to overnight. Partridges are often found in forests and open fields in North America. Pre heat the oven to 230c. Breast and thigh percentage were determined as 34.66-35.11 and 28.14-26.20 % for male and female partridges respectively. Another way of getting round the fiddly carving of a whole partridge on the plate. Fry for 2 minutes then turn over and fry for 2 minutes more Remove the partridge from pan and allow to rest on a plate in a warm place. Clarified butter is a good choice, but I like the browning of the solids in the butter; it adds something to the birds. This will ensure that the meat is cooked through but still juicy and flavorful. Method. Heat oil in wok or deep-sided saute pan. Place the partridges in a small roasting tray, then tuck the herbs in and around the birds. The device heats a metal grate to glowing, and this heat sears things without the stink of propane on your food. Ideally, the two partridges should be in a single snug layer. For me, juicy breast meat trumps crisp skin. It is very important that your birds start this process at room temperature. chicken. But I do have a saut pan. Season to taste & serve. Slice onion thinly and chop remaining bacon into small pieces. Also known as the chukar, partridges are considered wild game, and their hunting season is from August to December. I added sage and rosemary in the phaesant. It doesnt smell bad or like decomposing, just kind of cheesey and rich, almost like how foie gras smells to me, and its not slimey or anything. Worked real well! First, the breast meat must be cooked more gently than the meat on the legs and wings. Ladle hot butter on the inside of the leg touching the pan, and then on the gap between the leg and wing on the side facing you. The wrapping should be fairly loose. If youve ever wondered what partridge tastes like, wonder no more! 3. Facts of Partridge. Cut down the breast laterally where the sternum would be and work the breast off of the ribs. It was a revelation. Partridge is a game bird that is often compared to duck in terms of taste. CookingisPassio.com is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon. 1 tsp brown sugar. Splosh over the wine and put a piece of foil under the lid to ensure a snug fit. Do so once more after about 5 minutes, or halfway through this final part of the cooking process. Once cooked, pheasant should be rested to let the juices seep into its meat. In the case of my two California Quail, which had hung in the fridge for three days, I had just plucked, cleaned and rinsed them (a process that averaged 40 minutes a bird!) When the partridge turns golden, turn it over and cook for another three to four minutes. Hasznlja ket a projektjeiben s kzssgi mdia bejegyzseiben. Partridge with Pears and Gorgonzola: This dish is both elegant and tasty. The meat is delicate and moist, which helps to preserve its flavour. Its relatively small size makes it quick and easy to cook and is best braised or roasted. They are both members of the Phasianidae family, have a similar tail length, and are both lean. Facts of Partridge. Young partridge does not need to be cooked as long as chicken, so you can enjoy a juicy meal with little fuss. Roasting partridge at 220 degrees Celsius for 20 minutes produces a deep-brown skin, while it is still pink inside. baked partridge recipes. Still delicious though! flour. In an oven, the answer is high heat. How hot is your oven or pan? Cook them for 2 minutes and flip them over. If you have ever wondered how to cook partridge, youve come to the right place. Make sure that the dish you use is also large enough to hold both partridges. Cook 3 minutes. Season with salt and pepper. As a small thank you, wed like to offer you a $30 gift card (valid at GoNift.com). Pheasants go well with mashed potatoes and a celeriac puree. Remove ads. Set aside when done. Partridges are typically hung for 2 to 12 days before cooking to tenderize the meat and build gamey flavors. Still on medium-high heat. Zip it almost shut, and poke the straw into one corner. Season the partridge with your favorite herbs and spices, both on the outside and in the cavity. And I have no intention of removing them from this site, because they work pretty well and are not at all labor intensive. There's a vast diversity available from pheasant, and partridge to venison and hare, and so many ways of preparing it. Its also a good choice for blind snacking. Place in the water bath and set the timer for . If you can spoon hot butter on a little bird, you can do this. Its a great tool, one I use all the time. This guide shows you How To Cook Partridge Meat Watch This and Other Related films here: http://www.videojug.com/film/how-to-c. Drop the heat to medium-low. While partridges spend most of their time foraging on the ground, they can fly away if they are threatened by predators. https://www.bigoven.com/recipe/pan-fried-breast-of-partridge/175992, Get Detailed Nutrition Facts on Any Recipe. Brown on all sides and oven cook on medium with seasonal veg. Partridge should be cooked for about two minutes before flipping. As an Amazon Associate I earn from qualifying purchases. Seal the bag using the water immersion technique and or vacuum sealer on the moist setting. Filed Under: Featured, How-To (DIY stuff), Pheasant, Grouse, Quail, Recipe, Wild Game. Brining the Partridge 1 Combine the brine ingredients. Rinse the partridge under cool running water and pat it dry with paper towels. Yes. Make sure that the dish you use is also large enough to hold both partridges. Place in a preheated oven for an hour and twenty minutes (or until tender) 160c or 140c fan. Hank, have you ever tried this with Band-tailed pigeons? BigOven Kitchen. 1: Pound and Season the Chicken Breasts. (It is important to not overcook the pheasants, as they. Tough to cook more than two at a time this way. Add the two halves of the garlic bulb and season well with salt and pepper. Its breasts are tender and moist. I stopped when it reached 70C. Learn tried and true tips, ticks and methods. Your local grocery store is a good place to start, as they may carry it in the poultry section. Partridge is usually roasted or braised and served with rich gravy or sauce. To cook partridge, first prepare a pan with a non-stick coating. You could also serve the bacon on the side, if desired. Season the partridges all over with salt and pepper and place in the pan. You should also be able to wiggle both legs of the partridge without difficulty. Place over a medium heat and reduce to a sauce consistency.