Pepper Sauce

Recipe Ingredients

		A few venison or beef bones, cracked small
		Or 1 lb uncooked small-game or bird bones
1 tablespoon	15ml	Crushed peppercorns
3 tablespoons	45ml	Minced shallots
1/2		Bay leaf
3 sections		Fresh thyme
		(or 1/2 teaspoon dried thyme)
1 cup	237ml	Dry red wine
1 cup	237ml	Heavy cream
		Salt - to taste
		Freshly-ground black pepper - to taste
1 tablespoon	15ml	Butter

Recipe Instructions

Bring peppercorns, shallots, bay leaf, thyme, wine, and bones to a boil in water to cover. Cover and simmer for 1 hour. Strain through a sieve, discarding bones but pressing rest through. Chill and freeze. Reheat if frozen and add cream and bring to a boil. Simmer for about 15 minutes. Add drippings from cooking skillet if being used and salt and pepper to taste. Swirl in the butter and serve.

This recipe yields 1 1/2 cups of sauce.

Source:
THE HUNTER'S GAME COOKBOOK by Jacqueline E. Knight (c) 1978 - Published by Winchester Press, New York, NY

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.