{"id":9287,"date":"2006-01-07T11:51:08","date_gmt":"2006-01-07T10:51:08","guid":{"rendered":"http:\/\/coquinaria.nl\/?p=9287"},"modified":"2019-12-09T11:54:50","modified_gmt":"2019-12-09T10:54:50","slug":"game-sauce","status":"publish","type":"post","link":"https:\/\/coquinaria.nl\/en\/game-sauce\/","title":{"rendered":"Game sauce \u00e0 la Bolognese"},"content":{"rendered":"
\n

With leftover meat from making game stock<\/h2>\n

When you have made a\u00a0concentrated game stock<\/a>, you can sometimes save enough meat from the bones to make a tasty sauce. I had six kilo 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.
\nHowever, 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.<\/p>\n

This sauce is a variation of the classic Italian Bolognese sauce. That one (at least, if you have a good recipe) has to simmer for a couple of hours at least. Because the leftover game meat has already simmered, this sauce will need less time. Within thirty minutes it’s ready to be served.
\nPasta sauce<\/span>\u00a0for 4 persons<\/span>; preparation in advance<\/em>\u00a015 minutes<\/span><\/span>; preparation<\/em>\u00a015 minutes<\/span><\/span>.<\/p>\n

\"You200 gr (ca \u00bd pound) game meat<\/span>, leftover from making stock
\n30 gr (1 oz.) Parma ham<\/span>
\n1 stalk of stem celery<\/span>
\n1 small carrot<\/span>
\n1 onion<\/span>
\n1 dl (\u00bd cup) full bodied red wine<\/span>
\n1 small tin of tomato pur\u00e9e<\/span>
\n2\u00bd dl (1 cup) game stock<\/a>
\n1\u00bc dl (\u00bd cup) cr\u00e8me fra\u00eeche
\nsalt and pepper to taste
\n3 Tbsp olive oil
\ngrated Pecorino (Italian sheep cheese)<\/p>\n

Preparation in advance<\/h3>\n

Chop onion, stem celery, carrot and Parma ham into very small pieces, using a knife or a blender. Heat olive oil in a casserole, and fry these chopped vegetables and Parma ham until slightly browned. Then remove from the casserole.
\nChop the leftover game meat in the blender.<\/p>\n

Preparation<\/h3>\n

Add some more olive oil to the casserole. Add the meat, fry for a minute, then add wine. Let the wine evaporate almost completely, keep stirring the contents of the pan. Now return the fried vegetables\/ham, and add tomato pur\u00e9e and game stock. Let simmer for fifteen minutes at a slow fire. Add the cream, simmer for five more minutes. Taste it, decide whether to add salt and pepper or not. (remember that cheese is salty too)<\/p>\n

To serve<\/h3>\n

With\u00a0papardelle, tagliatelle<\/a>, or just macaroni. The cheese is not sprinkled over the sauce, but served separately.This way you let everyone decide for themselves how much cheese they want to add.<\/p>\n

Recipe for Game Sauce \u00e0 la Bolognese<\/em><\/span>
\nA delicious game sauce from leftover meat from making stock.
\n\u00a9 Author Christianne Muusers<\/span><\/small><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

With leftover meat from making game stock When you have made a\u00a0concentrated game stock, you can sometimes save enough meat from the bones to make a tasty sauce. I had six kilo bones of hare and deer. When I had strained the stock I had almost one kilo of cooked meat. Being Dutch, I wouldn’t…<\/p>\n

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