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Grand-veneur Sauce

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France

Known as a French recipe, with similar versions prepared across other nations.

Ingredients 4 ingredients

  1. Venison
  2. Cream
  3. four tablespoonfuls of red-currant jelly
  4. one pint of game stock
Contains MilkSulphites Read from the ingredients, not verified. Check labels.

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. Take one pint of Poivrade Sauce (No.
  2. 49) and boil it, adding one pint of game stock to keep it light;
  3. reduce the sauce by a good third;
  4. remove it from the fire, and add four tablespoonfuls of red-currant jelly.
  5. When the latter is well dissolved, complete the sauce by one-quarter pint of cream per pint of sauce.
  6. This sauce is the proper accompaniment for joints of venison.

Plating

Cookware for this recipe

  • Saucepan
  • Chef's knife