Comments: The poivrade sauce generally accompanies game, but it can also accompany any red meat grilled, especially beef.
If accompanying marinated meat, use the marinade wine for the making of the sauce. If you have trimmings of the meat used, add them to the sauce after grilling them well. In the end the sauce must be very peppery, so do not hesitate to grind enough pepper.
2 celery stalks, diced
2 carrots, diced
1 roughly chiselled onion
1 coarsely chopped shallot
2 cloves of crushed garlic
Some strands (or sprigs) of parsley
2 bay leaves
6 to 8 juniper berries
4 dl red wine
1/2 dl of red wine vinegar
1/4 dl of cognac or more
4 dl of veal stock
1 tablespoon flour
In a large saucepan, sauté the shallot and onion in a little EVOO.
Add the celery, carrots and parsley. Sauté for a few minutes while stirring.
Add the vinegar and let it evaporate a little.
Srinkle with the flour, cook 1 or 2 more minutes, stirring.
Add garlic, all spices: peppercorns, juniper, cloves, bay leaf,
Then add the red wine and the veal stock. Add the grilled trimmings if there are any.
Salt, pepper and reduce by half.
Strain the sauce and put it back in the saucepan. Adjust the seasonning if necessary.
Add the cognac. Simmer a few minutes before serving.