Sauce Chevreuil (Red Wine Poivrade Sauce)

Ingredients

• 1 litre ordinary sauce Poivrade
• Mirepoix with ham (for marinated butcher's meats)
• game trimmings (for a piece of game)
• 1 décilitre and a half good red wine
• a point of cayenne
• a pinch of sugar

Instructions

1. Prepare 1 litre of ordinary sauce Poivrade, made with Mirepoix with ham if it is to accompany marinated butcher's meats, or with the addition of game trimmings if it is to accompany a piece of game.
2. Pass it with strong pressure.
3. Skim it, adding the good red wine by spoonfuls.
4. Complete the seasoning with a point of cayenne and a pinch of sugar.
5. Pass through the tammy.