In a non-aluminum saucepan, combine Sauvignon Blanc, Cabernet Sauvignon, and all ingredients EXCEPT chicken livers and anchovy fillets. Bring to boil.

 

Remove garlic, sage, rosemary and juniper berries. Add chicken livers and anchovies and simmer slowly until sauce is reduced by 1/2. Add salt and pepper to taste.

 

Note: Use sauce to accompany roast quail, pheasant, or other game, including venison.