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 May 28, 2009
20 min
126 min
146 min