• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Coquinaria

Culinaire geschiedenis, onderzoek en praktijk

  • Welcome
    • Introduction
    • Contact
    • Coquinaria on Instagram
    • Updates – Most recent
    • RSS Feed
    • Privacy Policy
  • Recipes
    • Historical recipes – Sources
    • Recipes – Origin
    • Recipes – Menu
    • Dutch recipes
    • Ingredients
  • Subjects
    • Dutch recipes
    • Stock, the kitchen spirit
    • Dough – The basics
    • Italian Pasta
    • Asian noodles
    • Knives, use and care
    • Making cheese
    • Eggs are everywhere!
    • Dutch Santa Claus
    • Eggs for Easter
    • The Coquinaria Cats
  • Editions of cookery books
    • Edelike spijse
    • Convolute KANTL Gent 15
      • KANTL Gent 15 vol.1
      • KANTL Gent 15 vol.2
  • Recipes for Lent
  • Dutch

Traditional Game Sauce

Made with left-over meat from game stock

When preparing a concentrated game stock, there is sometimes enough meat from the bones to make a tasty sauce. I had six kilo (twelve pounds) bones of hare and deer. When I had strained the stock I had almost one kilo of cooked meat. Being Dutch, I wouldn’t think of throwing that away. It was too much to feed it all to the cats, so I made this delicious pepper sauce with it.
However, to get that leftover meat, you’ll have to pick over the bones very carefully after having strained the stock. The gristle has become quite gelatinous, and small pieces of bone will come loose too. Feel with your bare fingers to avoid breaking your molar over a tiny piece of bone.

Main course for 4 persons; preparation in advance 15 minutes; preparation 40 minutes.

Game sauce with mashed potatoes and fried celeriac450 gr (1 pound)cooked game meat
50 gr (2 oz.) bacon, chopped
1 onion, sliced
200 gr (3 cups) mushrooms, sliced
1 dl (3 fl. oz.) Madeira
2½ dl (1 cup) game stock
40 gr (2½ Tbsp) butter
40 gr (â…“ cup) flour
pepper and salt to taste

Preparation in advance

Separate the meat from the bones.

Preparation

Fry the bacon, add butter, then fry the sliced onion on very low fire for fifteen minutes. Add mushrooms, fry until the liquid from the mushrooms has evaporized. Pour the Madeira in the pan, let that also almost evaporize (to about one tablespoon of syrupy liquid). Add flour, stir well. Then add the heated concentrated game stock a little at the time. Keep stirring. Now add the cooked game meat that has been chopped small, let simmer for another fifteen minutes on a very low fire. Taste the sauce, then add pepper and salt and whatever you want, but taste it first!

Serveren

Serve with mashed potatoes and fried celeriac (or another vegetable of choice).

Fried celeriac

When making the game stock you used a piece of celeriac, so now you’re stuck with the rest of the root. Celeriac happens to be an underestimated vegetable. Mostly it is used in salads, but try this to accompany the pepper sauce: Cut the celeriac into thick slices, cut these in triangles. Dip them in milk, then in flour, and fry them a golden brown in olive oil or butter. Sprinkle some salt over the celeriac before serving.

Ingredients

All descriptions of ingredients

Madeira wine

Wine from the Portuguese island Madeira, in the Atlantic ocean. gelegen in de Atlantische Oceaan, ten Westen van de Straat van Gibraltar en ten Noorden van de Canrische eilanden. From the sixteenth century onward extra alcohol was added to the wine to make it less perishable during trans-Atlantic transportation. This as well as the prolonged exposure to high temperatures during transport, resulted in the unique taste of Madeira wine.

Recipe for Traditional Game Sauce
A game sauce with leftover game meat from making game stock.
© Author Christianne Muusers

Filed Under: Traditional, Netherlands, Main dish, With meat Gepubliceerd op 7 January 2006Laatste wijziging 9 December 2019

Previous Post: « Chicken stock
Next Post: Game sauce Ă  la Bolognese »

Primary Sidebar

The latest historical recipe

The latest historical recipe

Cherry custard

The latest modern recipe

The latest modern recipe

Nostalgic summer salad

Het excellente kookboek

ISBN 9789056156497, € 29,95

If you appreciate Coquinaria …

Coquinaria is not a commercial website, all information and recipes are free. If you appreciate this, it would be great if you show this by making a small donation!

Categorieën

  • Technique (50)
  • PERIOD (213)
    • Prehistory (1)
    • Roman (12)
    • Middle Ages (56)
    • 16th century (30)
    • 17th century (26)
    • 18th century (24)
    • 19th century (33)
    • 20th century (14)
    • Traditional (32)
    • Modern (22)
  • ORIGIN (196)
    • Belgium (9)
    • Canada (1)
    • Arabian (7)
    • China (6)
    • England (27)
    • France (36)
    • Germany (10)
    • Indonesia (1)
    • Italy (29)
    • Japan (4)
    • Mauritius (2)
    • Netherlands (72)
    • Russia (5)
    • Spain (2)
    • Sweden (1)
    • United States (4)
  • MENU (212)
    • Lucheon dish (21)
    • Breakfast or brunch (1)
    • Snack (21)
    • Savoury pastry (14)
    • Pasta (11)
    • First course (48)
    • Soup (35)
    • Main dish (39)
    • Side dish (45)
    • Casserole (7)
    • Dessert (24)
    • Sweet pastry (28)
    • Beverage (10)
    • Condiment (10)
  • DIET (155)
    • Meat nor fish (vegetarian) (63)
    • With fish (pescetarian) (34)
    • With meat (70)
  • Uncategorized (1)

Onderwerpen

almond amandelen anchovy anise apple apricot asparagus aubergine barbecue barley basil bayleaf beef beer beet greens beets belgian endives bell pepper blackberries bread broad beans broccoli buckwheat bulb butter buttermilk cabbage capers carrot casserole celeriac celery cheese chestnut chicken chilli pepper chives chopped meat christmas cilantro cinnamon cloves cocoa cod coffee coriander cranberry crayfish cream cucumber cumin currants curry date deep-frying dill dough easter egg eggplant endives fennel fish flour fruit game garden peas garlic gedroogde pruim ginger goose gooseberry grape groats heat wave herring honey horseradish ice cream kale kastanje knoflook lamb meat lamsvlees lard leek lemon lemongrass lent lettuce lime lobster lovage mackerel mallard marrow mayonnaise medlar meloen milk mint mushrooms mussels mustard onion orange orange flower water parsley parsnip partridge pasta peacock pear peas pike pineapple pistacchio plums pomegranate pork potato prune pudding purslane quail quince rabbit raisin raisins red cabbage red wine rhubarb rice rose water rozijnen rue rutabaga rye saffron sage salad salmon salsify salt sardine sauce sauerkraut sausage scallions seaweed sherry shrimp sinterklaas smoked pork smoked sausage smoking sorrel sourdough spinach stalk celery strawberries sugar sweetbread sylvester tamarind tarragon tea thyme tomato tuna vanilla veal vegetables verjuice vinegar walnut wheat white wine wijnruit wine winter dishes witte wijn yoghurt

RSS RSS feed

  • Pompoenbrood, een recept uit de 17de eeuw 2 October 2021
  • Koffie zoals in Eritrea 1 October 2021
  • Griet met rode bessen 4 September 2021
  • Een makkelijk recept voor hypocras 7 July 2021
  • Gierstpudding uit Senegal 27 June 2021

© Copyright 2002–2023 Christianne Muusers - Coquinaria