Red Currant Sauce for Game
Sauces and Marinades • Author's
Description
If you need to keep the sauce warm while you prepare everything else, drop a piece of butter on top to prevent a film from forming, and place the saucepan with the sauce in a larger pot of hot water, but do not allow the water to boil actively.
Ingredients
- Red Grape Juice 25 fl oz
- Olive Oil 4 tablespoons
- Shallot 2 pieces
- Celery stalk 1 piece
- Venison 5 oz
- Bay leaf 1 piece
- Parsley 1 stalk
- Garlic 1 clove
- Brandy 5 tablespoons
- Fruit Jelly 10 oz
- Potato protein 1 tablespoon
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Heat the oil in a saucepan. Finely chop the shallots, celery, and meat, and add them to the oil. Cook over low heat, stirring, for 5 minutes until the shallots are soft but not yet starting to darken.
Step 2
Pour in the wine, add the bouquet garni, and cook over low heat until the liquid reduces by half. Strain the sauce through a sieve into another container, pressing well to extract all the liquid.
Step 3
Return the sauce to the heat. Stir in the brandy and red currant jelly, and season with salt and pepper to taste.
Step 4
Mix the starch with a small amount of water and pour this mixture into the sauce, cooking while stirring constantly for another 2 minutes. Serve in a warmed sauceboat.
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