Game Sauce with Pepper

Sauce Poivrade

Preparation info

  • Makes about 3 Cups to Serve

    16

    • Difficulty

      Easy

Appears in

French Classics Made Easy

French Classics Made Easy

By Richard Grausman

Published 2011

  • About

THIS CLASSIC GAME SAUCE and its two variations, chevreuil and grand veneur, are traditionally served with venison, elk, antelope, hare, and wild boar. The aromatic sauce poivrade goes well with all these meats, while the chevreuil and grand veneur, a little milder and sweeter than the poivrade, are especially good with venison.

All three sauces include the game marinade, which for the purposes of this book I’ve used to marinate a leg of lamb (see Venison-Style Leg of Lamb). Although game is becoming more and more available (much of it being raised on ranches and shipped precut and packaged to the markets), you can experiment with game marinades and game sauces by serving them with the leg of lamb before venturing on to venison.

Ingredients

    Method