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Grand-Veneur
wine sauce for game dishes
During the Ancien Régime, the Grand Veneur, the ‘Grand Master of the Hunt,’ was an important nobleman in the king’s household, in charge of royal hunts.
Sauce Grand-Veneur to accompany your boar or venison is a red wine reduction, combined with onions, shallots, thyme, bay leaf, flour, wine vinegar, bouillon or fond de veau, red currant jelly, butter, olive oil and sometimes diced raw ham, carrots and dark chocolate.
Text © Dana Facaros
Image by Agathe B