French Sauce Poivrade
2 Tbsp. Olive Oil
1/3 C. Onion, Chopped
1/3 C. Shallots, Chopped
1/4 C. Carrots, Chopped
2 Parsley Stalks, Chopped
1 Bay Leaf
1/3 C. Red Wine (I used Melot)
1/4 C. Vinegar
1 Tbsp. Butter
1 Tbsp. Flour
1 C. Brown Stock
5 Juniper Berries, Crushed
4 Black Peppercorns
Salt and Pepper to Taste
Heat oil in pan on medium. Add vegetables and herbs and good for five minutes. Pour out any excess oil. Add wine and vinegar. Let simmer until reduced by half and set aside.
In another pan, melt butter then add the flour and stir to combine. Continue stirring until golden brown. Mix in the brown stock and bring to a boil. Add contents of the first pan, reduce heat, and let simmer for about 25-30 minutes. Add remaining ingredients and continue to simmer for another 10 minutes. Strain and return liquid to pan. Simmer for 15 more minutes until a syrupy consistency. Serve with red meat, typically gamey meat such as venison.
1/3 C. Onion, Chopped
1/3 C. Shallots, Chopped
1/4 C. Carrots, Chopped
2 Parsley Stalks, Chopped
1 Bay Leaf
1/3 C. Red Wine (I used Melot)
1/4 C. Vinegar
1 Tbsp. Butter
1 Tbsp. Flour
1 C. Brown Stock
5 Juniper Berries, Crushed
4 Black Peppercorns
Salt and Pepper to Taste
Heat oil in pan on medium. Add vegetables and herbs and good for five minutes. Pour out any excess oil. Add wine and vinegar. Let simmer until reduced by half and set aside.
In another pan, melt butter then add the flour and stir to combine. Continue stirring until golden brown. Mix in the brown stock and bring to a boil. Add contents of the first pan, reduce heat, and let simmer for about 25-30 minutes. Add remaining ingredients and continue to simmer for another 10 minutes. Strain and return liquid to pan. Simmer for 15 more minutes until a syrupy consistency. Serve with red meat, typically gamey meat such as venison.
