This excellent sauce is usually made to accompany game and small birds, but the same method can be used for almost any kind of meat. Because the trimmings from the game enter into the preparation, the sauce has much of the wholesomeness and character of an integral sauce or natural jus. Whatever kind of trimmings you use, be sure that all skin and fat are removed. If they are left on, they may make the sauce greasy.
Copyright © 2017 by James Peterson. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.