Small Sauces: Poîvrade

Brown 1 lb (480 g) mirepoix in butter. Add 4 fl oz (120 mL) red wine and 1½ pt (720 mL) Red Wine Marinade for Game and reduce by one-half. Add 1 qt (960 mL) demi-glace and reduce by one-third over low heat. Add ½ tsp (2 mL) crushed peppercorns and simmer 10 minutes. Strain.