Instructions: In a non-aluminum saucepan, combine Sauvignon Blanc, Cabernet Sauvignon, and all ingredients EXCEPT chicken livers and anchovy fillets. Bring to a boil. Remove garlic, sage, rosemary and juniper berries. Add chicken livers and anchovies and simmer slowly until sauce is reduced by one-half. Salt and pepper to taste. Use sauce to accompany roast quail, pheasant, or other game, including venison roasts.

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