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Roebuck
Sauce- Sauce chevreuil
A game sauce. Sauté a
mirepoix,
bacon trimmings, crushed peppercorns, and juniper berries in
butter. Deglaze the pan with a small amount of game
marinade made with red wine.. Add veal and game stock
and demi-glace and reduce by
half.. The sauce may be bound with a small amount of
cornstarch if needed. Strain and season with
cayenne pepper, lemon juice and butter.
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