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Huntsman Sauce Recipe
Huntsman Sauce
Michel Roux, The Waterside Inn, Royaume-Uni
Michel Roux, The Waterside Inn, Royaume-Uni
Total time: 1hr to 2hr

Preparation time: 10 minutes
Cooking time: 65-70 minutes

Difficulty: Average
Chef's Note

This robust sauce is a perfect accompaniment to game: haunch of venison, saddle of young boar, roast hare...

The sauce can be made a little ahead of time and kept hot. In this case, do not let it boil and incorporate the butter just before serving.

For 6 servings

- 500 g (18 oz.) trimmings from furred game
- 100 g (3 1/2 oz.) carrots
- 80 g (3 oz.) onion
- 3 Tbsp. oil
- 1 bouquet garni
- 500 ml (2 cups) veal or game stock
- 200 ml (3/4 cup) cooked marinade (the one you used for the meat)
- 2 Tbsp. red wine vinegar
- 6 peppercorns, cracked
- 40 g (8 Tbsp.) cold butter, diced
- salt and pepper

- 1 Tbsp. red currant jelly
- 2 Tbsp. crème fraîche
  1. In a sauté pan, brown the game trimmings in oil over high heat. Pour off the fat.
  2. Meanwhile, dice the carrots and onion.
  3. Add them to the pan after degreasing; sweat over low heat for 3 minutes.
  4. Add the vinegar and marinade; cook for 5 minutes over medium heat.
  5. Add the veal or game stock and bouquet garni; simmer for 45 minutes, skimming as necessary.
  6. Add the peppercorns and cook 10 minutes longer.
  7. Strain the sauce.
  8. Incorporate the cream and currant jelly.
  9. Incorporate the butter by swirling the pan. The sauce should be smooth and shiny.
  10. Season with salt and pepper and serve immediately.
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