Technical Stages :

• Brown the game in a bit of oil.
• Add the minced carotts and onion, the thyme, bay leaf and parsley. When browning, add the vinegar and reduce until dry.
• Add the marinade, semi-glaze sauce and crushed peppercorns.
• Cook for 1h15 to 1h30.
• Skim.
• Remove the fat and filter through a chinois.
• Season.
• GOOD TO KNOW:
• The poivrade sauce is used with game meat. The meat is usually put the day before to soak in the marinade to flavour the flesh. The marinade that is being used here will be the one used for the type of game you made this sauce for.
• A marinade is a mix of raw onion and shallots, garlic, carotts, a bouquet garni, white or red wine, vinegar, oil, cloves, coriander, rose berries.
• Put the raw meat in it and marinate for 24 hours or more.
• NOTE:
• Semi-glaze or glaze are stocks reduced until only a really concentrated juice remains.
• It will be glaze or semi-glaze depending on how long it reduced.
• You can make it with brown or white veal stock or fish broth.