Giblet Cream Sauce Recipe - Cooking Index
Giblet Cream Sauce Recipe - Cooking Index
| 4 cups | 948ml | Water |
| Necks, wing tips, and giblets from 2 | ||
| To 3 pheasants | ||
| 1 | Carrot | |
| 1 | Onion | |
| Salt - to taste | ||
| 2 | Juniper berries - (if for pheasant) | |
| 1/4 cup | 15g / 0.5oz | Flour |
| Juice of 1/2 lemon | ||
| Madeira wine - to taste | ||
| 1/2 cup | 118ml | Heavy cream - (about) |
Simmer water with wing tips, necks, and giblets from 2 or 3 pheasants or their equivalent; 1 carrot; 1 onion; salt to taste, and 2 juniper berries (for pheasant) for 1 1/2 hours. Strain; reserve broth. Slice and reserve giblets. After roasting birds remove all but 1/4 cup of roaster fat and add 1/4 cup flour to the roaster, stirring all the while. (Flour can be browned for color if desired.) Mix in reserved giblet broth along with lemon juice and Madeira wine to taste. Season to taste and cook, stirring, until smooth and thickened. Stir in about 1/2 cup heavy cream and the sliced giblets.
This recipe yields 3 cups of sauce.
Source:
THE HUNTER'S GAME COOKBOOK by Jacqueline E. Knight (c) 1978 - Published by Winchester Press, New York, NY
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