Sauce poivrade au Cabernet Sauvignon

Name: Sauce poivrade au Cabernet Sauvignon (Poivrade sauce with Cabernet Sauvignon)
Cuisine: French
Ingredients: 1 leek; 3 stalks celery; 1 bouquet garni (parsley, thyme, bay leaf, green of leek); 24 black peppercorns; 4 carrots; 2 bay leaves; 10 shallots; 2 onions; 4 tablespoons peanut oil; bones and trimmings of rabbit, hare or venison; 1 teaspoon dried thyme; 4 cloves garlic, chopped; bones and trimmings of rabbit, hare or venison; bones and trimmings of rabbit, hare or venison; veal or beef stock; veal or beef stock; 50 g/2 oz diced butter; 24 juniper berries; 4 cloves; 2 bottles Cabernet Sauvignon, or a full-bodied red wine of Provence; 2 bottles Cabernet Sauvignon, or a full-bodied red wine of Provence; 1 bouquet garni (parsley, thyme, bay leaf, green of leek); 1 bouquet garni (parsley, thyme, bay leaf, green of leek); 1 bouquet garni (parsley, thyme, bay leaf, green of leek); 1 bouquet garni (parsley, thyme, bay leaf, green of leek)

Poivrade sauce with Cabernet Sauvignon

Preparation info

Difficulty
Easy

Appears in

Feasts of Provence

By Robert Carrier

Published 1995

About

Ingredients

bones and trimmings of rabbit, hare or venison
4 tablespoons peanut oil
4 cloves

Europe
France
Provence
Gluten-free

Method

Chop the bones and trimmings coarsely with a cleaver. In a large heat-proof casserole, sauté the chopped bones in peanut oil with the garlic, thyme and bay leaves. Add the carrots, onions, shallots, celery, leek, bouquet garni and spices and cook over a medium heat, stirring from time to time, for 20 minutes.

Add the red wine; bring to the boil; skim off impurities and cook over