Label
All
0
Clear all filters

A Quick Game Sauce

Rate this recipe

Preparation info
  • Makes about

    750 ml

    • Difficulty

      Easy

Appears in

By Damien Pignolet

Published 2005

  • About

The technique employed here is used in making a salmi of game [in which the meat is cooked in wine], although this simplified recipe lacks some of the refinement associated with the classic preparation.

This quick game sauce can be prepared in advance and freezes well; serve with feathered game such as guinea fowl and quail.

Ingredients

  • 100 g fat belly bacon, finely diced
  • 60 ml olive oil
  • 6

Method

  1. In a large, heavy-based stockpot, slowly heat the bacon to release the fat. Add the oil, increase the heat and brown the chopped quail. Remove the bacon and the quail to a bowl and continue with the chicken necks. Do not overload the pan as this will slow the browning process and cause the bones to sweat rather than sealing in the vital juices. Transfer the necks to the

Become a Premium Member to access this recipe

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value

Part of


No reviews for this recipe

The licensor does not allow printing of this title