Venison Sauce


Rating: 3.00 / 5.00 (3 Votes)


Total time: 45 min

Servings: 4.0 (servings)

Ingredients:











Instructions:

Fry the bone pieces and the meat trimmings in hot oil on all sides. Drain the fat, add the paradeis pulp, fry briefly and extinguish with the red wine (1). Cook almost completely and then cover with cold water. Reduce by half and strain through a sieve.

For the vegetables, boil the shallot cubes with the red wine (2), cook almost completely. Top up with the game stock and simmer everything together to the desired thickness. Season carefully and thicken appetizingly with a little butter.

Our tip: Use high-quality red wine for a particularly fine taste!

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