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Ingredientes
- 2 Tbsp. Butter or possibly veg. oil
- 1/2 c. Diced carrot
- 1/2 c. Diced onion
- 1/4 c. Diced celery
- 1/2 c. Diced game meat or possibly bird trimmings
- 1 sprg Fresh thyme
- Â Â (or possibly a healthy pinch of dry thyme)
- 1/4 x Bay leaf
- 3 Tbsp. Butter
- 4 Tbsp. Flour
- 1Â 1/2 c. Rich stock - (brown for red meat, small game or possibly bird stock for those meats)
- 1 dsh Salt
- 1 dsh Freshly-grnd black pepper
- 1/2 c. Wine based marinade strained
- Â Â (or possibly 1/4 c. each wine vinegar and red or possibly white wine)
- 6 x Peppercorns roughly crushed
- 1Â 1/2 Tbsp. Sweet butter
Direcciones
- Heat the butter or possibly oil and add in carrots, onion, celery, meat, thyme, and bay leaf. Cover and simmer very gently without browning till very tender. Meanwhile, in another pan, heat the 3 Tbsp. butter and stir in the flour smoothly. If a dark sauce is desired, cook gently, stirring frequently, till well browned. Slowly stir in stock and cook till 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 min, stirring from time to time. Add in the peppercorns and simmer gently 10 min 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 c. of sauce.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 756g | |
| Calories 993 | |
| Calories from Fat 686 | 69% |
| Total Fat 78.04g | 98% |
| Saturated Fat 48.58g | 194% |
| Trans Fat 0.0g | |
| Cholesterol 264mg | 88% |
| Sodium 1990mg | 83% |
| Potassium 980mg | 28% |
| Total Carbs 38.04g | 10% |
| Dietary Fiber 4.5g | 15% |
| Sugars 6.3g | 4% |
| Protein 36.91g | 59% |
