Recipe: Poivrade Sauce

1 Cut into small mirepoix 1 carrot, 1 large onion and a small celery branch and 20g (0.7 oz) of blanched lardons, a little thyme flowers and 1 bay leaf, sweat in a little butter covered for 15 minutes, stirring.

2 Then moisten with 30 cl (1.25 cups) of alcohol vinegar and 10 cl (0.4 cup) of white wine, reduce by about half, then add 50 cl (2.1 cups) of bound veal stock and let cook for 20 minutes, then add 50g (1.75 oz) of raw chopped mushrooms and another 20cl (0.8 cup) of veal stock and let cook for another 10 minutes/

3 With the bottom of a saucepan, crush a dozen black peppercorns then add them to the sauce, let cook for another 5 minutes, then blend the sauce for 3 minutes and pass it through a fine sieve pressing as much as possible and taste!

If you make this poivrade for marinated game, take half of the marinade with half of the stock. There you have it, as you can see it's a sauce that requires care and patience but the result will be, I'm sure of it, beyond your expectations