John Myers
Wild Sauce in Stock
The perfect wild sauce in stock recipe with a picture and simple step-by-step instructions.
- 3 kg Game sections / bones
- 6 tbsp Rapeseed oil
- 250 g Tomato paste
- 3 liter Dry red wine
- 100 g Flour
- 2 liter Own production of venison
- 200 g Blueberries
- 5 piece Garlic clove pressed on
- 3 piece Bay leaves
- 12 piece Juniper berries
- 3 piece Allspice pod red
- 12 piece Black peppercorns
- 2 tbsp Würzsalz see my cookbook, http://www./rezept/437002/Wuerzsalz-mit-Ingwer.html
- 250 g Celery bulbs roughly diced
- 250 g Diced leek
- 250 g Diced carrots
- Since there is often little sauce in my gently cooked game dishes, I fill them up with frozen portions of the stock sauce.
- Fry the wild bones and sections vigorously in the hot oil. Then the vegetables and tomato paste are added and roasted for a few minutes.
- Now dust with the flour and add the berries. Pour in the broth and simmer gently for about 3 hours. Skim off foam and fat.
- About 20 minutes before the end of the cooking process, add the garlic, bay leaves, allspice and peppercorns. Finally, season with the seasoning salt and sift through.
- Freeze in batches after cooling.
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