Red Currant Sauce for Game

⏳ Time

25 minutes

🥕 Ingredients

🍽️ Servings

Description

If you need to keep the sauce warm while you prepare everything else, drop a piece of butter on top to prevent a film from forming, and place the saucepan with the sauce in a larger pot of hot water, but do not allow the water to boil actively.

Ingredients

Red Grape Juice - 25 fl oz
Olive Oil - 4 tablespoons
Shallot - 2 pieces
Celery stalk - 1 piece
Venison - 7.1 oz
Bay leaf - 1 piece
Parsley - 1 stalk
Garlic - 1 clove
Brandy - 5 tablespoons
Fruit Jelly - 8.8 oz
Potato protein - 1 tablespoon
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Heat the oil in a saucepan. Finely chop the shallots, celery, and meat, and add them to the oil. Cook over low heat, stirring, for 5 minutes until the shallots are soft but not yet starting to darken.

Step 2

Pour in the wine, add the bouquet garni, and cook over low heat until the liquid reduces by half. Strain the sauce through a sieve into another container, pressing well to extract all the liquid.

Step 3

Return the sauce to the heat. Stir in the brandy and red currant jelly, and season with salt and pepper to taste.

Step 4

Mix the starch with a small amount of water and pour this mixture into the sauce, cooking while stirring constantly for another 2 minutes. Serve in a warmed sauceboat.