Name: A Quick Game Sauce
Yield: Makes about 750 ml
Cuisine: French
Ingredients: 60 ml cognac or brandy; 1-2 celery stalks, washed and sliced; 150 ml dry white wine; 800 ml slightly reduced Brown Stock; a bouquet garni of thyme, parsley stalks and a bay leaf; freshly ground white pepper; a few drops of sherry or cider vinegar; 60 ml olive oil; 12 chicken necks, chopped; 100 g fat belly bacon, finely diced; 6 quail, breasts removed and carcasses roughly chopped; 1 brown onion, roughly chopped; 1 duck liver, cleaned carefully and any greenish deposits removed; 30-40 g cold unsalted butter, finely diced; ½ carrot, scrubbed and diced

Preparation info

Makes about
750 ml

Difficulty
Easy

Appears in

French

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

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

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