Member recipeRed Wine jus Recipe Rating Static 12345(4 ratings) Member recipe by sara66Servings Serves 10 great with lam and beef This recipe has been submitted by the Good Food community. Sign in or create a My Good Food account to upload your own recipe creations. Please note that all recipes will be moderated but they are not tested in the Good Food kitchen.Save to My Good FoodPlease sign in or register to save recipes. Print Ingredients Method Ingredients2 chopped shallots175 ml port175 ml red wine1 sprig rosemay1 bay leaf759 ml good beef stocksalt to tase2 tbs butter Methodpanfry shallots -carameliseadd port wine and herbs reduce by halfadd stock and reduce by halfstrain thru sieve and bring back to boil and when all done remove from heat and add butterseason to taste You may also like Pears in port with meringue cream 5(3 ratings) Gravy for the Christmas turkey 3.8(5 ratings) Cranberry oatcakes 3.272725(11 ratings) Venison with rhubarb chutney 5(1 rating) Pigeon & beetroot salad 0(0 ratings) Rhubarb crumble 4.76923(104 ratings) Burnt sprouts with pomegranate & sesame 5(1 rating) Sizzled sprouts with pistachios & pomegranate 0(0 ratings) Comments, questions and tipsSign in or create your My Good Food account to join the discussion. Comments (4) Questions (1) Tips (0) serina.steve 16th Apr, 2016 5 stars !!!! I made this last night and it was ABSOLUTELY delicious! I only had store bought Beef stock so I added some pan juices from the steak after it rested, just before I returned to the stove after straining. It is easy, easier than I ever thought it would be. Another great BBC recipe, thank you !! Serina Australia Stibbs1951 20th Jun, 2015 5.05This is by far and away the best red wine jus recipe I have ever tried, and use it with duck, venison and beef. Absolutely delicious and easy. timbomachino 1st May, 2013 5.05Grabbed a couple of venison steaks and thought they'd be nice with a red wine jus, roast carrots, roast potatoes & green beans. Followed the recipe here, although I rarely measure stuff, just guess. But even so, the result was delicious. Thanks for sharing. It's simple to make and lip-smackingly good! grannytracey 22nd Oct, 2012 i made this up last night, albeit just for 2 people, i also used rich homemade chicken stock as i was serving it with chicken and it was lovely. i always keep "caramelised onions" in the freezer which i use for my onion/goats cheese tart...will definitely make again and again and again...thank u for the recipe. Robert john 2nd Dec, 2014 Can I make this red wine jus the night brfore Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.Sign in or create your My Good Food account to join the discussion.