Dark sauce for meat or game dishes

Ingredients for 4 servings:

• 3 tbsp tomato paste
• 3 tbsp cognac
• 3 tbsp balsamic vinegar, dark
• 200 ml red wine
• 200 ml stock (beef stock, game stock…)
• 100 ml water
• 1 tsp paste for fine gravy for roasts
• 1 tsp cornstarch
• 2 bay leaves
• 1 carrot(s), in thick slices
• e.g. salt and pepper
• n. B. Thyme
• rosemary

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

with cognac, balsamic vinegar and red wine

Roast the carrot and tomato paste in a pan or saucepan until lightly browned. Deglaze with cognac and reduce the liquid. Then add the balsamic vinegar and reduce the liquid until dark and thickened. Deglaze with the red wine and reduce the heat. The stock and other spices can now be added. Simmer gently for at least 30 minutes. Finally, mix with water, cornstarch, and sauce paste, thickening or diluting until the consistency and flavor are right. If you are preparing a meat or game dish, you can of course add the juices to the sauce. I always use store-bought stock, depending on the dish. If you want something a little more elaborate, you can also make your own. If you like, you can also add thyme and rosemary sprigs while simmering. Remove these at the end along with the bay leaves and carrot.