Game Stock and SauceTheWorldWideGourmet.com
Total time: 1hr to 2hr
Preparation time: 40 minutes
Waiting time: 1 hour
Cooking time: 5 minutes
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:100.2 kcal
Proteins:0.9 g
Fats:0 g
Carbohydrate:7.8 g
Fibers:0 g
Sugar:0.5 g
Cholesterol:0 mg
Sodium:7.5 mg
Calcium:19.4 mg
Energy:298 kcal
Proteins:2.7 g
Fats:0.1 g
Carbohydrate:23.2 g
Fibers:0 g
Sugar:1.6 g
Cholesterol:0 mg
Sodium:22.4 mg
Calcium:57.6 mg
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INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
2000
g
game bones
4
shallots
thyme, bay leaf, garlic, cracked pepper, juniper
30
ml
sherry
1000
ml
red wine
METHOD
- Brown the bones well in a large pot; remove.
- Sweat the chopped shallots; add the thyme, bay leaf, garlic, cracked pepper and juniper.
- Deglaze with cognac, then sherry and red wine; reduce by half.
- Add the reduction to the bones; add the game stock or veal stock and simmer for 3-4 hours.
- Pour the cooking liquid into the sauce.
- Correct the seasoning with salt, pepper, sherry and thicken with blood if possible.
Variations
- sweet-sour sauce, adding berries and goat cheese
- add 1 tbsp. flower honey
- add cranberries and 1 tbsp. honey; replace the sherry with balsamic vinegar
- replace the cognac and sherry with Madeira and raspberry vinegar; flavor with Sichuan pepper
- Replace the game stock with veal stock infused with a split vanilla bean.
