The base for a Grand-Veneur (grahn-vehn-ner) Sauce is one of the most popular peppery sauces in France, Sauce Poivrade.
Grand-Veneur Sauce is a rich brown sauce suitable for serving with venison. It may be ‘made the day before it is required but if it is, add the jelly and the cream just before serving.
1 tablespoon butter
1 tablespoon vegetable oil
1 medium-sized onion, chopped
1 medium-sized carrot, scraped and chopped
7 fl. oz. dry white wine
2 tablespoons white wine vinegar bouquet garni, consisting of parsley sprigs,
1 thyme spray and
1 bay leaf, tied together
4 fl. oz. red wine
10 fl. oz. brown sauce made with game stock
1 teaspoon fresh coarsely crushed black pepper
1 oz. recurrant jelly
4 tablespoons double cream
In a medium-sized saucepan, melt the butter with the oil over moderate heat. When the foam subsides, add the onion and carrot and cook, stirring occasionally, for 8 to 10 minutes or until the vegetables are golden brown.
Pour in the white wine and vinegar and add the bouquet garni. Bring the mixture to the boil, stirring occasionally. Reduce the heat to low and simmer for 40 minutes.
Stir in the red wine and brown sauce and continue simmering the sauce for 1 hour or until it is very thick. Remove the pan from the heat and strain the sauce into another medium-sized saucepan.
Stir in the pepper, jelly and the cream. Place the pan over moderate heat and warm the sauce until it just reaches simmering point. Pour the sauce into a warmed sauccboat and serve immediately.