Blood

Blood has long been used in European cooking to finish sauces for braised or roasted game, poultry, or rabbit. A sauce finished with blood has a characteristic matte appearance. Blood not only deepens a sauce’s flavor but also acts as a thickener.

Whereas European recipes often substitute pork blood for the blood of the animal being cooked, fresh pork blood is not easy to obtain in the United States, so it is necessary to use live or at least recently killed game or poultry. (In some states, serving foods cooked with blood is illegal, so be sure to check with local health authorities before serving a blood-based sauce to the public.) Many American cities have live-poultry markets that kill birds to order and are willing to save the blood. Be sure to bring a jar containing a teaspoon (5 milliliters) of Cognac and a teaspoon (5 milliliters) of wine vinegar as a receptacle for the blood. The Cognac and vinegar will prevent the blood from coagulating. Be sure to strain the blood to eliminate feathers, animal hairs, and other debris.