Game sauce

Ingredients for 8 servings:

• 2 onions
• 1 carrot(s)
• 150 g celeriac
• 1 ½ tsp powdered sugar
• 1 tbsp tomato paste
• 300 ml red wine
• 750 ml chicken stock or vegetable stock
• 1 tsp juniper berries
• ½ tsp black peppercorns
• ½ tsp coriander seeds, grains
• 1 tsp allspice berries
• few cinnamon sticks, splinters from a stick
• 1 bay leaf
• 2 tsp cornstarch, mixed with a little water
• 1 tbsp cranberries
• ½ tsp dark chocolate, chopped
• some salt and pepper
• 1 tbsp balsamic vinegar

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour 20 minutes; Total time approx. 1 hour 40 minutes

suitable for game and red meat

Peel the onion, carrots, and celery and cut into 1-2 cm cubes. Caramelize the powdered sugar in a saucepan over medium heat. Add the vegetables, stir in the tomato paste, and roast briefly. Deglaze with the wine and simmer slightly. Add the stock and let it simmer for 1 hour, just below boiling point. Roast the juniper berries, peppercorns, coriander seeds, allspice berries, and cinnamon bark in the pan until fragrant and add to the sauce with the bay leaf. Simmer for another 20 minutes, just below boiling point. Strain through a sieve and cook with the cornstarch for 1-2 minutes until creamy. Add the cranberries and chocolate, and season with salt, pepper, and balsamic vinegar.