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GRAND VENEUR SAUCE (recipe)

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GRAND VENEUR SAUCE (recipe)



Prepare a POIVRADE SAUCE using the trimmings of cooked venison, and boil it down to obtain at least 2 dl. Strain, and then blend it with 1-tablespoon redcurrant jelly and 2 tablespoons cream. Whisk. If the sauce is to accompany here, mix 1-tablespoon hares blood with 2 tablespoons strained marinade and add this mixture to the reduced and strained sauce.


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