Sauce Venaison

Name: Sauce Venaison
Yield: About 3 cups
Ingredients: ½ cup red currant jelly; 1 quart chopped bones and trimmings from venison or other game; ¾ cup chopped carrots; ½ cup heavy cream; 1 cup dry white wine or red wine or ⅔ cup dry white vermouth; 4 parsley sprigs; 3 tablespoons tomato paste; 5 cups boiling Beef Stock; ¼ teaspoon dried thyme; 1 bay leaf; ⅓ cup salad oil or lard; ¼ cup all-purpose flour; ¾ cup chopped onions; 1 teaspoon peppercorns, coarsely ground, or more; ½ cup chopped celery

Preparation info

About
3 cups

Difficulty
Medium

Appears in

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

About

Ingredients

1 quart chopped bones and trimmings from venison or other game
¾ cup chopped carrots

Sauce

Method

Brown the bones, trimmings, carrots, onions and celery in the oil or lard in a large skillet. Using a slotted spoon remove them to a platter and reserve.
Add the flour to the skillet and brown it slowly, stirring. If necessary, add more fat. Remove the skillet from the heat and stir in the stock, wine and tomato paste.
Pour the sauce