Recipe for Pepper Sauce

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Yield:

Ingredients:

Amount	Ingredient
	A few venison or beef bones, cracked small
	or 1 lb uncooked small-game or bird bones
1 tbl	Crushed peppercorns
3 tbl	Minced shallots
1/2 x	Bay leaf
3 sprg	Fresh thyme
	(or 1/2 teaspoon dried thyme)
1 cup	Dry red wine
1 cup	Heavy cream
	Salt to taste
	Freshly-ground black pepper to taste

Instructions:

Instructions: Bring peppercorns, shallots, bay leaf, thyme, wine, and bones to a boil in water to cover. Cover and simmer for 1 hour. Strain through a sieve, discarding bones but pressing rest through. Chill and freeze. Reheat if frozen and add cream and bring to a boil. Simmer for about 15 minutes. Add drippings from cooking skillet if being used and salt and pepper to taste. Swirl in the butter and serve.

This recipe yields 1 1/2 cups of sauce.

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... Pepper Sauce :: Pepper Sauce (Poivrade) ...