Basic Recipe Game Sauce

Preheat the stove to 200 degrees. Finely chop the bones and brown them on a baking sheet in the heated stove in just over half an hour.

2. clean vegetables, peel and cut into 2 cm cubes.

In a saucepan over medium heat, caramelize the powdered sugar and stir in the browned bones. Add the paradeis pulp, briefly roast a little and extinguish with a third of the red wine.

Reduce to syrupy consistency, extinguish again with a third of red wine, reduce and repeat the process all over again.

Add the vegetables, pour the clear soup and simmer for at least 1 hour.

Rinse the apple, cut it into quarters, remove the core and cut the quarters into slices. After 45 minutes, add the garlic, spices and apple slices to the sauce and cook for another 15 minutes.

Pour the sauce through a sieve and reduce repeatedly to about 1/3.

Tip: For a slightly milder game flavor, cook the sauce half with venison and half with veal bones. You can make this sauce well in advance and freeze it, for example, in portions of 200 ml (enough for 4 people).

Tip: Always use aromatic spices to refine your dishes!

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