Poivrade sauce

6 servings

75 minutes

Strong sauce for meat and fur game dishes

Energy value per serving

• Calories: 393.2
• Proteins: 27g
• Fats: 12.3g
• Carbohydrates: 8.3g

Ingredients

• Vegetable oil: 2 tbsp
• Butter: 25 g
• Carrot: 2 pc
• Onion: 1 head
• Thyme: 1 stem
• Bay leaf: 1 pc
• Black peppercorns: 10 pc
• Red wine vinegar: 2 tbsp
• Wheat flour: 20 g
• Red dry wine: 150 ml
• Veal broth: 600 ml
• Water: 600 ml
• Juniper berries: 0.5 tsp
• Game Meat Trimmings: 750 g

Cooking steps

1. Cut the game meat into pieces, chop the carrot and onion, and lightly crush the peppercorns.

   Required ingredients:

   • Carrot: 2 pieces
   • Onion: 1 head
   • Black peppercorns: 10 pieces

2. Heat vegetable oil in a large skillet. Add game trimmings and fry for 20 minutes or until golden brown.

   Required ingredients:

   • Vegetable oil: 2 tablespoons
   • Game Meat Trimmings: 750 g

3. Add butter, carrot, onion, greens, and peppercorns, and sauté until caramelized.

   Required ingredients:

   • Butter: 25 g
   • Carrot: 2 pieces
   • Onion: 1 head
   • Thyme: 1 stem
   • Bay leaf: 1 piece
   • Black peppercorns: 10 pieces

4. Add vinegar, sprinkle with flour, and mix well. Cook on low heat for 5 minutes.

   Required ingredients:

   • Red wine vinegar: 2 tablespoons
   • Wheat flour: 20 g

5. Pour in red wine, broth, and water. Bring to a boil and skim off the foam.

   Required ingredients:

   • Red dry wine: 150 ml
   • Veal broth: 600 ml
   • Water: 600 ml

6. Add juniper berries and boil at a bubbling simmer, uncovered, for 45 minutes on low heat, regularly skimming off the foam. Strain through a fine sieve.

   Required ingredients:

   • Juniper berries: 0.5 teaspoon