Lingonberry-Red Wine Sauce

A proper roast deserves a proper sauce - and nothing beats one made from its own pan juices. This velvety red wine sauce, simmered slowly and enriched with the sweet tanginess of lingonberries, is the perfect companion to oven-braised rabbit. But the same principle applies no matter the meat - a good sauce begins in the roasting dish.
This recipe is less about precision and more about intuition… letting flavours deepen, caramelise, and blend into something quietly luxurious.

Cook Time 15 mins

Total Time 15 mins

Cooking Method: Boiling

Courses: Dinner, Parties

Difficulty: Beginner

Servings: 6

Ingredients

Rabbit roast juices (approx. 1-1.3l)
2 tbsp cornstarch
2 tbsp cold water

Preparation

1
Pour the roasting juices through a fine sieve into a saucepan and bring to a gentle simmer. Let the sauce reduce by about half to concentrate the flavours beautifully.
2
In a small bowl, whisk together the cornstarch and cold water to make a smooth slurry. Slowly pour the slurry into the simmering sauce, whisking constantly until the sauce thickens to your liking. Serve immediately, spooned generously over rabbit, venison, or any other winter roast that calls for something just a little bit richer.

Keywords: red wine, sauce, lingonberries, easy

Read it online: https://paulasarekanno.com/en/recipe/lingonberry-red-wine-sauce/