Poivrade sauce
Instructions
The doses are for 50 cl of salsa.
Melt the butter in a saucepan; Add the venison meat, Browning it, Add the onion, celery and carrot and let them FRY again, until an intense Hazel.
Add the vinegar, let it evaporate to half its volume, pour the wine, raise the heat and fatal evaporate.
Passed everything in a blender, puree thickish: filter it, and put it back in the pan.
Add the demi-glace sauce, broth, thyme and bay leaf: carefully, with rigiratela and simmer over low until well combined and consistent sauce.
A few minutes before you remove the sauce from heat add peppercorns and salt schiacchiati.
If the sauce is too liquid bind them with half a teaspoon of cornstarch.
Ingredients and dosing for 4 persons
- 25 cl of derni-glace sauce
- 200 g of game cooked flesh in small pieces
- 30 g of butter
- 1/2 thinly sliced onion
- 1/2 very small carrot diced
- 1/2 costa of chopped celery
- 1 pinch of thyme
- 1 pinch of dry crumbled bay leaf
- 50 cl of wine vinegar
- 10 cl of dry white wine
- 25 cl of broth
- 5 grains of crushed pepper
- Salt