Sauce Poivrade pour Gibier (Pepper Sauce for Game)

Ingredients

• oil
• 125 grammes carrots
• 125 grammes onions
• fragments of thyme and bay
• parsley stalks
• 1 kilo trimmings of furred game
• 3 décilitres vinegar
• 2 décilitres white wine
• 1 litre Sauce Espagnole
• 2 litres brown game stock
• 1 litre marinade
• 12 crushed grains of coarse pepper
• 1 décilitre game stock and marinade
• 75 grammes butter

Instructions

1. Fry lightly in oil a Mirepoix of 125 grammes of carrots, as much onion, fragments of thyme and bay, parsley stalks, and 1 kilo of trimmings of furred game.
2. Once the colouring is obtained, drain off the oil, moisten with 3 décilitres of vinegar and 2 décilitres of white wine, and reduce completely.
3. Add 1 litre of Sauce Espagnole, 2 litres of brown game stock and 1 litre of marinade.
4. Cook gently and covered, in the oven if possible, for 3 and a half to 4 hours.
5. About 8 minutes before straining, put in 12 crushed grains of coarse pepper.
6. Pass through a sieve with pressure.
7. Loosen the sauce with 1 décilitre of game stock and marinade in equal parts, and skim it for 40 minutes while reducing it to 1 litre.
8. Pass finally through the étamine and finish with 75 grammes of butter.