Sauce for game
Comment: This sauce goes well with venison or deer slices. Not finding game stock in my favourite store, I improvised from a veal stock. Brussels sprouts are often served along with game; the recipe of Brussel sprouts on this site suggests the use of lardons>, so keep the rind to make this sauce.
It is difficult to make a roux with so little butter and flour, so be carefull not to thicken the sauce too much.
1 large onion, coarsely chopped
100 g bacon or bacon rind
2 garlic cloves, crushed
1 dl madeira or dry port wine
500 ml of good stock (veal or better game)
25 g butter
5 tablespoons of vinegar (apple if possible)
12 to 15 juniper berries
3 bay leaves
1 branch rosemary
a few sprigs parsley (opt)
1 twig tarragon (opt)
S + P
10 g butter and 10 g flour for the roux
Sauté the onion, then add the bacon bits and cook a little longer.
Deglaze with the Madeira.
Add all the spices and vinegar and pepper (enough).
Add the stock.
Boil again, then lower the heat and let simmer covered for ~1h.
Meanwhile prepare a brown roux and let it cool.
Sieve and discard the residue.
Pour the sauce on the roux and while stiring, heat on moderate heat.
Just before serving, heat without boiling and stir in butter (add the 25 g of cold butter, in small pieces, stirring gently).