2 tbsp olive oil
6 banana shallot, sliced
2 tbsp sugar
200ml red wine
200ml chicken stock
Heat the oil in pan over a low heat and add shallots. Soften with lid on for five minutes.
Add the sugar and turn heat to medium. Stirring occasionally, let shallots caramelise for 15 minutes.
Add the wine and brandy and reduce until syrupy.
Add chicken stock and bring to a boil. Season. Reduce until the sauce will cover the back of a spoon.
Strain and serve
Multi use sauce for venison, beef, rabbit, etc