Heat the game sauce, add the reduced port, the cranberry compote and the rosemary sprig. Steep the rosemary sprig briefly in it and remove it again.
Season the sauce with salt and pepper and finally liquefy the cold butter in it.
Tip: To make a reduction, reduce the red or port wine to 1/3 over medium heat. The addition of this reduction makes the game sauce fuller and rounder in flavor.
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