Sauce for Friar Tuck's Mock Venison Pastry Pie
A rich port wine and oyster sauce designed to be poured into the mock venison pie after baking. This sauce uses the drippings from browning the mutton chops and sausages, enhanced with powdered oysters, port wine, and lime juice.
Ingredients
- 1 cup Stock or gravy from browning the chops and sausages (Reserved from browning the mutton chops and sausage slices in the pie recipe)
- 2 tablespoons Oysters, bruised and powdered (Can use dried oyster powder or finely minced fresh oysters)
- 1 wineglass (about 4 oz) Port wine (Added at the last moment before serving)
- 1 tablespoon Lime juice, fresh (Added at the last moment with the port wine)
Instructions
- 1After removing the browned mutton chops and sausage slices from the frying pan, pour the reserved stock or gravy into the same pan to deglaze, scraping up any browned bits from the bottom.
- 2Add the bruised and powdered oysters to the stock in the pan, stirring to combine thoroughly.
- 3Bring the sauce to a gentle simmer and let it cook for 10 to 15 minutes, allowing the flavors to meld and the sauce to reduce slightly.
- 4Just before serving, when the pie has been cut, add the port wine and lime juice to the hot sauce, stirring to combine. Do not allow to boil after adding the wine.
- 5Make a hole in the centre of the baked pie through both the top and bottom crusts. Using a lipped sauce-boat or gravy boat, carefully pour the hot sauce through the hole into the pie. Serve immediately.
