Venison Sauce

Name: Venison Sauce
Cuisine: France
Ingredients: 3 quarts Poivrade sauce for game (sauce Poivrade pour Gibier); 3 tablespoons redcurrant jelly (gelée de groseilles); 1.5 decilitres cream

Origin: Paris, France

Source: Auguste Escoffier, 1907

Ingredients

3 quarts Poivrade sauce for game (sauce Poivrade pour Gibier)
3 tablespoons redcurrant jelly (gelée de groseilles)
1.5 decilitres cream

Instructions

Have your Poivrade sauce for game (sauce Poivrade pour Gibier) ready and at temperature. Off the heat, add the redcurrant jelly that has been dissolved and thinned with the cream. The addition of jelly and cream must be made away from the fire to preserve the emulsion.
This sauce is reserved for large furred game.