25g unsalted butter
500 ml red wine
500 ml chicken stock
2 cloves garlic, crushed
2 banana shallots, roughly chopped
3 sprigs thyme
2 bay leaves
1 tbsp peppercorns, crushed
6 juniper berries, crushed
100g cubes of pancetta
40g 100% cacao chocolate, grated (eg Willie's Venezuelan Black)
2 teaspoons raspberry vinegar
salt and freshly ground black pepper
Melt the butter in a pan.
Add the shallots and pancetta and soften.
Add the garlic, juniper, thyme, peppercorns and bay leaves and simmer for a couple of minutes.
Add the red wine and reduce until syrupy.
Add the chicken stock and reduce to a sauce consistency.
Strain into a clean pan. Whisk in the grated chocolate until it melts but do not boil as the sauce may split. Taste and season if necessary.
Add the raspberry vinegar and allow to simmer gently for a moment
good accompaniment to venison or duck confit