Sauces enrich the taste of wild game meat and make it more flavorful and enjoyable. Among the classic sauces is the red sauce.
Products Required : 26.5 oz (750 g) beef bones, 1 2/3 tbsp olive oil, 1.7 oz (50 g) wheat flour, 2/3 cup of tomato paste, 1 carrot, half a head of onion, 0.5 oz (15 g) root of parsley, 1 1/3 tbsp sugar, 3 1/3 tbsp (50 g) margarine or butter, salt and pepper to taste, 2 bay leaves.
Preparation: tomato paste for the red sauce should be heated in advance in the oven at 302°F (150 °C), in a wide open vessel until it is almost brown. This puree gives the sauce a darker and nice color. Instead of puree, fresh tomatoes can be used, they should be cut in half to clean the seeds and also toasted in the oven.
The hot broth is mixed with fried flour and boiled. Add fried separately chopped vegetables, tomato paste and parsley. Boil for one hour, stirring occasionally. At the end of cooking, add bay leaf, salt, sugar, pepper.
Once cooking is complete, strain the sauce through a sieve, while the vegetables are creased. The resulting sauce is heated to boiling point and add margarine.
Another classic sauce is Game Hunting sauce.
Ingredients: 3 1/5 cups (750 ml) of red sauce, 3 onions, 5.3 oz (150 g) of fresh mushrooms, 2 2/3 tbsp (40 g) of butter, half a cup of white wine, 2 tsp (10 g) of fresh parsley, 1 tablespoon margarine, salt and pepper to taste.
Preparation: Finely chopped onion and fry gently in oil. Add the mushrooms and fry for 5 minutes. The fried onions, mushrooms and peppers are placed in the main red sauce and cooked for 10-15 minutes. At the end of cooking, add hot wine, parsley and put margarine in.
Onion sauce is also suitable for game.
Ingredients: 17.6 oz (500 g) beef bones, 2 onions, 1 tablespoon vinegar, 4/5 cup (200 ml) red sauce, 3 1/3 tbsp (50 g) olive oil and margarine, spices.
Preparation: Boil the bones to make a broth. Stew chopped onion with margarine, until golden.