Poivrade with fried bacon lardons and extra red wine, reduced to a deep, robust sauce. The classic accompaniment to saddle of roe deer, and with a spoonful of redcurrant jelly just one step away from grand veneur.
Sauce chevreuil
Sauce chevreuil
Sauce chevreuil
Sauce chevreuil
Method
01
Bacon
Render the bacon cubes over a low heat until the fat has run out and the bacon is crisp. Lift the bacon out and set aside as a garnish.
02
Mirepoix
Fry the carrot, onion and shallot in the bacon fat for 10 minutes until golden brown.
03
Acid and wine
Add the vinegar and red wine with the thyme and bay leaf and reduce to a third.
04
Build
Add the demi-glace and game stock and leave to simmer gently for 30 minutes.
05
Pepper and finish
Add the crushed peppercorns for the last 10 minutes. Strain, reduce further if necessary, finish with cold butter and stir in the crispy bacon.
Tips & notes
Keep the crispy bacon separate and only stir it through the sauce just before serving. Bacon that is cooked in the sauce loses its crispness and sinks unnoticed to the bottom.
Chef's tip
Chevreuil literally means roe deer and the sauce is specifically intended for that game, although it works just as well with venison. The distinction from poivrade is small but essential: chevreuil is fuller thanks to the bacon and the extra red wine.
Variations
- Sauce grand veneur – Add redcurrant jelly and cream.
- With chestnut – Add cooked, crumbled chestnut for autumn depth.
- With chocolate – Melt in a small piece of dark chocolate for extra roundness.
Contains:
Milk
Sulphites
Serve with
- Saddle of roe deer
- Roe deer steak
- Saddle of venison
- Red cabbage
- Chestnut purée
- Pears
| Calories | 232 kcal |
|---|---|
| Protein | 6 g |
| Carbohydrates | 12 g |
| Fat | 12 g |
| Fibre | 2 g |
Estimated values, calculated from standard nutritional values per ingredient.
