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

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Sauce Venaison

Ingredients

Method

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