Friday, February 02, 2007

Game Sauce (to go with the Reindeer below)

  1. Reserve some (100 – 150 gr) of the meat;
  2. 3 Shallots roughly cut;
  3. 2 Caroots cut into wheels;
  4. 1 Celery stick cut into dice;
  5. 500 ml Meat Broth (preferably strong tasting game broth but any meat broth will do but the stronger the better);
  6. 150 ml Porto or Madeira (definitely Porto rather than Madeira);
  7. Box of Button Mushrooms (any type of mushroom will do and so if you want fancy use Portobello or some wild variety);
  8. Salt & Pepper;
  9. 2 tbls butter;

Brown the meat until quite dark, add the vegetables and caramelize before adding and completely boiling off the Porto. To strengthen the taste you can add more vine and boil it off again. Add the broth and bring to a boil before simmering for half an hour. Pour through a sieve and add salt and pepper to taste. Fry the mushrooms in butter on separate pan and add before reheating the sauce.

Just before serving reheat the sauce and add any additional ingredients such as the brandy from the foie gras below or strong heavy tasting red vine. At the last moment add butter to taste and to get the really rather nice sheen that comes from freshly melted butter.

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