80 Sauce Venaison

Venison Sauce

Preparation info

  • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


Prepare dl (1⅓ pt or U.S. cups) Sauce Poivrade for Game. At the last moment add away from the heat, 100 g ( oz) melted redcurrant jelly mixed with dl (5 fl oz or U.S. cup) cream.

This sauce is specially suitable for joints of large furred game.