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	Roasted Beet Salad Leek Vinaigrette Chatham Halibut Slow-Roasted Venison Crème Brulée Questions? email us.

Sauce poivrade

Ingredients:
1 onion, ½ carrot, 1 shallot
1 clove garlic
4 c white wine
1 ½ c white wine vinegar
handful parsley stems, 2-3 sprigs thyme, ½ bay leaf, 1 clove
venison trimmings
2 qt veal stock
1 qt chicken stock or consomme
10 peppercorns, crushed
champagne vinegar

return to Slow-Roasted Venison recipe

Procedure:
Day 1: Slice onion, carrot and shallot, crush and peel garlic. Cover with 3 c wine and 1 c vinegar in a non-reactive container. Add herbs and clove. Store overnight.
Day 2: Strain vegetables from marinade, set both aside. Brown meat trimmings in oil. When half-caramelized add vegetables. Caramelize well. Add 5 oz vinegar and 3 oz wine; reduce to a glaze. Add stocks and 2 c reserved marinade. Reduce over low flame approx 3 hours, skimming off scum. Strain. Add peppercorns and steep 10 minutes. Strain through a chinois or fine coffee filter until clear. Season with salt and champagne vinegar.