inwong's sauce for game

Ingredients for 4 servings:

• 1 tbsp clarified butter
• 1 tsp powdered sugar
• 100 g onion(s)
• 80 g carrot(s)
• 80 g celeriac
• 25 g celery
• 4 g garlic
• 50 g mushrooms, brown
• 2 tbsp tomato paste
• 150 ml red wine, semi-dry
• 500 ml Game stock, recipe in my profile
• 1 rosemary sprig(s)
• 2 sprigs of thyme
• 1 piece(s) vanilla pod(s), including the pulp, approx. 5 cm
• 3 slice(s) chili pepper(s), approx. 4 mm wide, pitted
• n. B. salt and pepper, black
• 4 tsp, leveled butter, refrigerator cold
• possibly cornstarch

Instructions

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

Sauce reduction for briefly roasted or NT-cooked game

For the starter, finely dice the onions, carrots, celeriac, celery, and mushrooms. Slice the garlic. Heat the clarified butter in a saucepan and sift in the icing sugar. Gradually add the vegetables and sauté; they may brown slightly. Sauté the tomato paste until a deposit forms on the bottom of the pan when stirred. Deglaze this mixture with 1/3 of the red wine and allow to reduce slightly. Add two more 1/3 portions of the red wine and allow to reduce. When all the red wine has almost evaporated, add the game stock. Simmer over moderate heat with the lid on for at least 20 minutes. Strain the sauce through a sieve, squeezing out any excess liquid. Return the liquid to the pan and, with the lid open, slowly reduce by 1/3. Add the chili pepper slices, vanilla seeds, rosemary, and thyme sprigs, replace the lid, and let it simmer over low heat for about 20 minutes. Drain again through a fine sieve. Season with salt and pepper. This sauce can be prepared the day before! Thicken the sauce to the desired consistency with a little cornstarch dissolved in water. For a more elegant twist, gradually stir in the cold butter. The sauce shouldn’t boil again afterward.