69 Sauce Poivrade

For Game

Preparation info

    • Difficulty

      Complex

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Heat 1 dl ( fl oz of ½ U.S. cup) oil in a pan; add a Mirepoix comprising 125 g ( oz) carrot, 125 g ( oz) onion, a pinch of thyme, half a crushed bayleaf, a few parsley stalks and 1 kg ( lb) of trimmings of venison; cook until well coloured and drain off the oil. Moisten with 3 dl (½ pt or U.S. cups) vinegar, 2 dl (7 fl oz or U.S. cup) white wine and reduce completely.

Add 1 litre ( pt or U.S. cups) Sauce Espagnole, 2 litres ( pt or 9 U.S. cups) brown game stock and 1 litre ( pt or U.S. cups) marinade; cover with a lid and cook slowly in the oven, if possible, for 3½–4 hours. Eight minutes before passing the sauce add 12 crushed peppercorns; pass firmly through a sieve and add dl (9 fl oz or 1⅛ U.S. cups) brown game stock and dl (9 fl oz or 1⅛ U.S. cups) marinade. Simmer again gently, skimming as necessary for approximately 40 minutes so as to reduce the sauce to 1 litre ( pt or U.S. cups). Pass through a fine strainer and finish with 75 g ( oz) butter.