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In a skillet, heat the olive oil to medium. Add the finely chopped onion into the pan and spread evenly around the pan with a wooden spoon. Take the sprig of rosemary and hammer using the handle of your knife, so that the inner flesh of the leaves is exposed and aromatic. Turning down the heat in your pan a notch, lay the rosemary sprig in the oil and onions. Let this simmer for 3 minutes.
Raise the heat back up to medium and let cook for another 2 minutes, moving the onions and rosemary frequently so to avoid burning. Add the balsamic and the mint leaves and scrape the bottom of the pan with your wooden spoon. If the sauce is too thick, add wine. If too thin, stir vigorously and raise the heat.
Serve over pork or venison.