My Secret Red Wine Sauce

Posted by Brandon Marc

July 18, 2008

Psssst… listen up. Here is (or was) my secret red wine recipe. I’ve used it many times over and ‘tweaked’ it over the years. It can be combined with whatever you desire but goes best with Ostrich fillet medallions. Give it a try and let me know what you think!

My Spicy Mushroom Red Wine Sauce:

250ml red wine (Full bodied Cabernet Sauvignon recommended) Red Wine Sauce

2 cups finely sliced mushrooms

1 roughly diced onion

1 crushed garlic clove

Chopped fresh chilli (half an average sized chilli)

2 Tbs grated fresh ginger

½ cup fruit Chutney (Mrs Balls is best!)

2 tsp Worcestershire sauce

1 tsp Thyme

2 tsp ground black pepper

Salt to taste

Method

On high heat, fry the sliced mushrooms, diced onion and garlic clove in butter until slightly browned. Reduce heat to medium and add chutney and Worcestershire sauce. Reduce heat to a simmer and add ginger, chilli and red wine. Season with Thyme, black pepper and salt to taste. Allow to simmer until desired sauce consistency is achieved. If necessary add chutney to thicken.

So there you have it! This sauce over medium rare barbequed ostrich medallions accompanied by creamy mashed potatoes and grilled mixed vegetables is possibly one of my favourite dishes.

Wine pairing

I think the obvious choice of wine accompaniment would be just about any bold Shiraz, Pinotage or Cabernet Sauvignon. For those of you who prefer white wine, perhaps less obvious, but just as appropriate, a spicy Gewürztraminer would be a satisfying complement.

Cheers!

Brandon Marc

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2.5

My Recipes cooking with wine, ostrich fillet, red wine, red wine sauce

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Comments

Comment by Budgie (Who am I?) on July 21, 2008 @ 9:36 am

I have had the pleasure of being served this dish by ‘yours truly’ (Brandon) and savoured every mouthful - most delicious.
Paired with Diemersfontein Cabernet Sauvignon - you’ll find the protein in the meat softens the tannins in the wine. Good combo!

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2.5

Comment by Dirk Uberschneider (Who am I?) on July 21, 2008 @ 3:53 pm

Gewürztraminer happens to be my favourite wine!

ROCK ON!

Dirk x

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2.5

Comment by Brandon Marc (Who am I?) on July 21, 2008 @ 4:09 pm

So now you have a food pairing to go with it!

It’s my favorite white wine variety actually… Neethlingshof in Stellenbosch do a great Gewürztraminer!

Brandon Marc

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2.5

Comment by Neel (Who am I?) on September 8, 2008 @ 11:04 am

Brandon, what do you think……

How will this go with Springbok fillet?

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Comment by Hennie (Who am I?) on September 8, 2008 @ 4:33 pm

It sounds great! Am going to give it a bash! The chutney suggests spicey seasoning - will let you know!

Rate this:

2.5

Comment by Brandon Marc (Who am I?) on September 8, 2008 @ 5:39 pm

@Neel: I would imagine the sauce would go well with Springbok fillet actually… the ’sweet’ game flavours of Springbok combined with the spicy wine sauce sounds like a winning combo!

I haven’t actually tried the sauce with Springbok before, so I’m eager to hear your results!

@Hennie: I look forward to hear your honest opinion