A Quick Game Sauce

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

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

Oceania
Europe
Australia
France
Sauce
Mediterranean
Gluten-free

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