Cooking With Game

A forum for the cooking/preperation of all types of game from around the world.

    Poivrade Sauce.


    Posts : 968
    Join date : 2008-09-14
    Age : 57
    Location : Bridgwater, Somerset.

    Poivrade Sauce.

    Post  Admin on Sat Aug 31, 2013 3:49 pm


    2 tablespoons oil
    2oz bacon
    2 carrots
    2 oz mushroom peelings
    2 tablespoons flour
    1 onion
    1 bouquet garni
    2 pt good stock
    2 tablespoons tomato puree
    1 clove garlic
    2 large glasses of red wine
    6 tablespoons of wine vinegar
    1 tablespoon of redcurrant jelly
    Zest and juice of one orange


    Dice the bacon and vegetables finely.

    Heat the oil and add the bacon and vegetables. Cook slowly for about 15 minutes, stirring occasionally.

    Add the flour and cook slowly for a further 15 minutes, still stirring. The flour should be golden brown.

    Remove from heat and add 1 pints of stock, the red wine, mushroom peelings and bouquet garni. Bring to the boil and simmer for 30 minutes.

    Add the remainder of the stock, the wine vinegar, zest and juice of the orange and the redcurrant jelly. Cool and skim.

    Adjust the seasoning.

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