Port wine sauce

This recipe consists of the port wine reduction + broth for body + acid and fruit for finishing. Broth should be made after reduction of broth has begun.

1. Slowly fry shallots / garlic+onion in large knob of butter on low heat for 5 mins. Add the thyme and fry for 2 mins more.
2. After 5-10 mins, turn up heat and add the port. Lower heat and simmer to reduce to syrupy consistency.
3. Meanwhile, make 300ml of beef stock with boiling water and add the finely chopped mushrooms and 8 peppercorns. Keep hot for 10-15 minutes.
4. When the port wine has reduced add the chicken broth, bring to simmer and reduce further 20-25 minutes. Check for seasoning and sweetness. Add sugar as needed. Strain mixture to remove onions and mushrooms.
5. Before serving, mix a small knob of butter with some corn flour. Whisk in to thicken and add the balsamic vinegar and the juice of the meat. Add some 1-2 tbsp blueberry juice if available.
6. Pour sauce around meat pieces.