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Grape Sauce for Sirloin of Ibérico pork with grape sauce, sweet chestnut croutons and nuts

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4
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INGREDIENTS

500 ml game stock
250 ml Málaga wine
100 g raisins
1 knob butter
Salt, to taste
Pepper, to taste

INSTRUCTIONS

  1. 1
    Reduce the Málaga wine to burn off the alcohol. Add the raisins, then the game stock. Reduce to half and season with salt and pepper. Add the knob of butter.
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