Sauce Chevreuil

Red Wine Sauce for Game

Preparation info

  • Difficulty

    Easy

Appears in

Sauces

By James Peterson

Published 1991

  • About

Method

Sauce Chevreuil (literally “deer sauce”) is almost identical to Sauce Poivrade except that ½ cup (125 milliliters) red wine replaces the marinade during the final reduction. Classic recipes also suggest adding ham to the mirepoix and meat trimmings during caramelization of the flavor base.