Poivrade sauce
6 servings
75 minutes
Strong sauce for meat and fur game dishes
Calories393.2kcal
Proteins27grams
Fats12.3grams
Carbohydrates8.3grams
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
Dry red wine
150
ml
Veal stock
600
ml
Water
600
ml
Juniper berries
0.5
tsp
Game meat trimmings
750
g
1
Cut the game meat into pieces, chop the carrot and onion, and lightly crush the peppercorns.
- 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.
- Vegetable oil: 2 tablespoons
- Game meat trimmings: 750 g
3
Add butter, carrot, onion, greens, and peppercorns, and sauté until caramelized.
- 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.
- 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.
- Dry red wine: 150 ml
- Veal stock: 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.
- Juniper berries: 0.5 teaspoon
