Sauce Grand-Veneur (Poivrade Sauce Finished with Hare's Blood)

Ingredients

• clear sauce Poivrade with venison fumet
• 1 décilitre hare's blood
• 1 décilitre marinade

Instructions

1. Take a clear sauce Poivrade made with venison fumet.
2. At the moment of use, dilute the hare's blood with the marinade and add it, in the proportion of 1 décilitre of each per litre of sauce.
3. Hold at the side of the fire a few minutes so the blood cooks without boiling.
4. Pass through the tammy.