Poivrade Sauce

Recipe Ingredients

2 tablespoons	30ml	Butter or cooking oil
1/2 cup	55g / 1.9oz	Diced carrot
1/2 cup	31g / 1.1oz	Diced onion
1/4 cup	27g / 1oz	Diced celery
1/2 cup	31g / 1.1oz	Diced game meat or bird trimmings
1 section		Fresh thyme
		(or a pinch of dried thyme)
1/4		Bay leaf
3 tablespoons	45ml	Butter
4 tablespoons	60ml	Flour
1 1/2 cups	355ml	Rich stock - (brown for red meat, small
		Game or bird stock for those meats)
1		Salt
1		Freshly-ground black pepper
1/2 cup	118ml	Wine based marinade - strained
		(or 1/4 cup each wine vinegar and
		Red or white wine)
6		Peppercorns - roughly crushed
1 1/2 tablespoons	22ml	Sweet butter

Recipe Instructions

Heat the butter or oil and add carrots, onion, celery, meat, thyme, and bay leaf. Cover and simmer very gently without browning until very tender. Meanwhile, in another pan, melt the 3 tablespoons butter and stir in the flour smoothly. If a dark sauce is desired, cook gently, stirring frequently, until well browned. Slowly stir in stock and cook until thickened and season lightly with salt and pepper if needed.

When the vegetables are cooked, drain off the cooking fat and moisten them with the marinade. Cook over high heat to reduce to two-thirds of the original volume, stirring constantly. Stir in the thickened stock and simmer very gently for 30 minutes, stirring from time to time. Add the peppercorns and simmer gently 10 minutes longer. Strain through a fine sieve and return to heat to bring just to a boil. Swirl in sweet butter just before serving.

This recipe yields about 2 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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