• 1 oz. butter
• 3 spring onions, chopped
• ¾ cup Port
• teaspoon onion powder
• Teaspoon cornflour
• Zest of a small orange
• Salt and pepper to taste
• 1 bay leaf
• 1 sprig thyme

After meat is cooked and while it is resting deglaze the pan with the butter and soften the onions then add other ingredients and reduce. Whole process should take about 4 minutes

We had ours over pigeon. But would work with venison, sausages or pork. The orange gives it a lovely lift.