Redcurrant sauce for game
6 servings
25 minutes
Red currant sauce for game is a true culinary masterpiece that combines the tartness of red currants, the richness of red wine, and the aroma of spices. This sauce perfectly complements game dishes like venison, giving them a deep, rich flavor. Historically, currants were used in European hunters' kitchens where their ability to enhance meat flavor was valued. It is made with brandy and red currant jam, making it both sweet-tart and rich. The addition of starch gives the sauce a silky texture that perfectly coats the meat. Served hot in a warmed sauceboat, it creates an ideal pairing with roasted or fried game, revealing all its gastronomic nuances.
1
Heat the oil in a pan. Finely chop the onion, celery, and meat, and add to the oil, cooking on low heat for 5 minutes until the onion is soft but not yet starting to darken.
- Olive oil: 4 tablespoons
- Shallot: 2 pieces
- Celery stalk: 1 piece
- Venison: 200 g
2
Pour in the wine, add the bouquet garni, and cook on low heat until the liquid reduces by half. Strain the sauce through a sieve into another container, pressing well to extract what remains in the sieve.
- Dry red wine: 750 ml
- Bay leaf: 1 piece
- Parsley: 1 stem
- Garlic: 1 clove
3
Return the sauce to the heat. Stir in the brandy and red currant jelly, season with salt and pepper to taste.
- Brandy: 5 tablespoon
- Redcurrant jelly: 250 g
- Salt: to taste
- Ground black pepper: to taste
4
Mix the starch with a small amount of water and pour this liquid into the sauce, cooking while stirring constantly for another 2 minutes. Serve in a warmed sauceboat.
- Potato flour: 1 tablespoon
