Sauce Chevreuil (Espagnole, Demi-Glace, Poivrade, Sherry, Bacon, Mushrooms, Shallots, Red Currant Jelly, Cayenne)

This 4th generation mother sauce derives from Sauce Espagnole, Demi-Glace and Sauce Poivrade. A lushous, complex sauce of compounded flavours is strong enough to serve with venison or game of any kind. Ideally you would want the demi-glace to have orginated with a venison stock, but that is hard to come by, so veal is a good replacement.

1 Tbsp. butter (15 g)
2 Tbsp. French shallot, chopped (30 g)
2 Tbsp. bacon or lardons, chopped
2 mushrooms, chopped
1 bouquet garni (parsley, thyme, bay and sage tied up)
¼ cup red wine or sherry vinegar
2 tsp. Worcestershire sauce
1 anchovy, mashed
2 cups demi-glace (500 mL)
3 oz sherry or port wine
1 Tbsp. red currant jelly
1 pinch ground cayenne
1 Tbsp. butter, cold, to finish (15 g)

Sauté the shallot, bacon, and mushrooms in the butter until softened. Toss in the bouquet garni and add the vinegar. Reduce until syrupy and add the demi-glace, Worcestershire, and anchovy. Simmer for 30 minutes at low heat or until thickened.

Strain using a fine mesh seive. Add the red currant jelly, sherry and cayenne. Swirl in the butter, stir until melted and serve right away.

Makes about 2 cups.