icon Sauce Grand Veneur


  • 1/2 lb game sides
  • 1 tbsp olive oil
  • 1 carrot, finely chopped
  • 1 onion, finely chopped
  • Thyme, bay leaf, parsley
  • 4 tbsp vinegar
  • 1 cup white wine
  • 3 cups beef broth
  • 6 crushed peppercorns
  • 1/4 cup cranberries
  • Salt, pepper
  • 4 tbsp red-currant jelly
  • 1 tbsp chocolate, finely chopped
  • Butter, to taste
  • Sugar
  • Crème fraîche, 1/4 cup per 1 cup of sauce


  • Prepare Poivrade Sauce:
    1. Cut the game sides into pieces. Reserve any blood that drips from the meat.
    2. In a saucepan heat olive oil. Brown the cubed game sides over high heat. Skim and remove the fat
    3. Reduce the heat to medium, add the carrots and onion and cook for a few minutes. Add the thyme, bay leaf and parsley. Add the vinegar and reduce until dry.
    4. Add 1 cup wine, 1 cup broth, cranberries, and peppercorns. Season with salt and pepper. Cover and simmer over medium heat until the sauce reduces and thickens, about 75-90 minutes.
    5. Remove sauce from heat, press through a sieve and return to the sauce pan.
  • Prepare Sauce Grand Veneur:
    1. Take 2 cups of the Poivrade Sauce and bring to a boil. Add 2 cups beef broth and the reserved game blood. Reduce the sauce by a third.
    2. Remove from heat and add the red-currant jelly, butter to taste, and chocolate. If needed add a little sugar, to taste. Dissolve well and complete the sauce by adding 1/4 cup of crème fraîche per 1 cup of sauce.

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Last updated: October 12, 2010
Photograph from Wikimedia Commons used under the terms of the GNU Free Documentation License.