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Poivrede Sauce

  • 1 pound venison trimmings
  • 1 carrot
  • 1 small onion
  • Few beans, ground pepper
  • 1 bay leaf, thyme, parsley
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 1 pint Bordeaux wine
  • 1 tablespoon tomato sauce
  • 1 quart stock gravy (brown sauce)
  • 1 tablespoon currant jelly
Saute the venison trimmings, vegetables and seasonings in the butter and olive oil 5-6 minutes (be patient, you rascal). Add wine, tomato sauce and stock gravy, let simmer 2 hours. Strain, season, add jelly. Serve with venison, bear, or marinated beefsteak. Serves 5.
Submitted by Cassyjean - Torrington, CT May 28, 2009 20 min 126 min 146 min

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