Game Jus

Name: Game Jus
Yield: Makes 750 ml
Cuisine: French
Ingredients: 600 ml game or veal stock; 600 ml game or veal stock; 150 ml red wine; 20 g plain flour; 2 tablespoons red wine vinegar; 10 black peppercorns, lightly crushed; 1 bay leaf; a sprig of thyme; ½ teaspoon juniper berries; 600 ml water; 750 g game trimmings, cut into small pieces; 25 g unsalted butter; 2 carrots, chopped; 1 onion, chopped; 2 tablespoons vegetable oil

Preparation info

Makes
750 ml

Difficulty
Easy

Appears in

Paul Gayler's Sauce Book

By Paul Gayler

Published 2015

About

This hearty sauce is used as a base sauce for furred and feathered game dishes. Although it is fair to say that most people do not prepare game at home, I thought it worthwhile including it here anyway, for the few who do.

Ingredients

2 tablespoons vegetable oil
750 g game trimmings, cut into small pieces
25

Europe
France
Sauce
Mediterranean

Method

Heat the oil in a large, heavy-based pan. Add the game trimmings and fry until golden, about 20 minutes. Add the butter, vegetables, herbs and peppercorns, and fry until caramelised.
Add the vinegar and heat for 1 minute. Add the flour^, mix well and cook over a low heat for 5 minutes. Pour in the wine, stock and water, then bring to the boil, skimming off any