2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Game sauces enrich the taste of meat and make it more fragrant and pleasant. Among the classic sauces is the red sauce.
Necessary products: 750 grams of beef bones, 25 milliliters of olive oil, 50 grams of wheat flour, 150 grams of tomato paste, 1 carrot, half an onion, 15 grams of parsley root, 20 grams of sugar, 50 grams of margarine or butter, salt and pepper to taste, 2 bay leaves.
Method of preparation: Tomato puree for the red sauce should be preheated in the oven at a temperature of 130-150 ° C in a wide open container until it becomes almost brown. Thus, the puree gives the sauce a darker and more pleasant color. Instead of puree, fresh tomatoes can be used, cut in half, cleaned of seeds and also baked in the oven.
The hot broth is mixed with the fried flour and boiled. Add the fried separately chopped vegetables, tomato paste and parsley. Boil for an hour, stirring occasionally. At the end of cooking add bay leaf, salt, sugar, pepper.
After cooking, strain the sauce through a sieve while mashing the vegetables. The resulting sauce is heated to boiling and margarine is added.
Another classic game sauce is hunting.
Necessary products: 750 milliliters of red sauce, 3 onions, 150 grams of fresh mushrooms, 40 grams of butter, half a glass of white wine, 10 grams of fresh parsley, 1 tablespoon of margarine, salt and pepper to taste.
Method of preparation: Fry the finely chopped onion lightly with butter. Add the mushrooms and fry for 5 minutes. Put the fried onions, mushrooms and pepper in the main red sauce and cook for 10-15 minutes. At the end of cooking, add hot wine, finely chopped parsley and add margarine.
Onion sauce is also suitable for game.
Necessary products: 500 grams of beef bones, 2 onions, 1 tablespoon of vinegar, 200 milliliters of red sauce, 50 grams of olive oil and margarine, spices.
Method of preparation: Broth is boiled from the bones. Simmer the finely chopped onion with margarine until golden.
Add the vinegar and boil for 5 minutes. Then mix with the prepared red sauce and broth and cook for another 10-12 minutes. Season with olive oil and spices to taste.
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