Sauce Venaison

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Preparation info

  • About

    3 cups

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


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


  1. 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.

  2. 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.

  3. Pour the sauce into a kettle. Add the browned bones and trimmings. Bring to a boil. Tie the parsley, bay leaf and thyme in a cheesecloth bag and add it to the sauce. Simmer, skimming occasionally to remove fat and foam, for about three hours. Strain the sauce through a sieve lined with cheesecloth.

  4. Let the sauce cool and skim off all remaining fat. When ready to use, bring the sauce to a boil and add the black pepper. At this point the sauce is called poivrade. Also, at this point the sauce may be frozen. To freeze, simply pour the sauce into airproof plastic bags or other freezer containers. Cover or seal, leaving a small amount of air space for expansion and freezing. Defrost the sauce before proceeding.

  5. Stir the jelly into the sauce. When it is melted and thoroughly blended, stir in the cream. Heat the sauce to the boiling point and serve. Serve with roasted or broiled venison or other game.

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