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Le Chaudron recipe
Sauce Grand Veneur gibier
Grand veneur game sauce
⏱ 35 minServes 4Hard150 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
300 ml (1¼ cups)game stock
3 tbspred currant jelly
150 ml (⅔ cup)red wine
100 ml (½ cup)heavy cream
2shallots, chopped
30 g (1 oz)cold butter
- 300 ml (1¼ cups) game stock
- 3 tbsp red currant jelly
- 150 ml (⅔ cup) red wine
- 100 ml (½ cup) heavy cream
- 2 shallots, chopped
- 30 g (1 oz) cold butter
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Sweat the shallots in butter for 3 minutes.
- Add the red wine and reduce by half.
- Add the game stock and simmer 10 minutes.
- Whisk in the redcurrant jelly.
- Add the cream, simmer 5 minutes and strain.
- Off the heat, whisk in the cold butter. Serve with game.
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