Game Sauce

Roast the bones, roast the vegetables, flavor them, extinguish with red wine and water, bring to a boil, add the remaining ingredients and simmer for about 3 hours.

Strain stock, add currant jelly, stir flour with alcohol until smooth and thicken stock with it. Boil well for about 15 minutes and add whipped cream.

Our tip: Use your favorite red wine for cooking!

Related Recipes:

Game Broth: Unclarified Stock and Cl. Power BrothUncooked game stock: rinse the game bones, chop them and put them in roasters together with the vegetable oil... English Game PieSauté minced shallot in butter until golden, add red wine and boil, add finely diced venison and mushrooms... Cooked Shoulder Shank1. make bones and meat in 3 l boiling hot water 1-2 min. Remove and rinse well. Clean, peel and coarsely chop... Veal Leg with Mushroom SauceWell trimmed veal leg larded with the selk bacon cut into strips, season all around with salt and pepper and... Stuffed Quails with ChestnutsFor the stuffed quails with chestnuts, wash the quails and pat dry. Cut off the wing tips. Hollow out each... Larded Shoulder of Venison with VanillaLard the venison shoulder with the sliced vanilla sticks (1), season with salt and pepper, dust with a tiny... Venison Leg with Red Wine ShallotsFor the venison leg with red wine shallots, soak the cinnamon sticks in red wine overnight. Heat butter in a... Marinated Saddle of PorkRemove peel from carrots and cut into stalks. Carefully clean the celery, cut away the ends of the stalks... Brasato Al BaroloFor those who love strawberries: Put the roast in narrow container, pour the wine over it, add bay leaf spice... Pork Knuckle Sauce with Pumpkin GerstlCut garlic bulb in half crosswise in the skin, halve peeled shallots and peel yellow beet. Soak meat well. In...