Grand Veneur Sauce using a Magefesa
Prepare to embark on a culinary adventure with Hunter’s Sauce, a robust and savory delight that once fueled the hearty appetites of European hunters after a lon
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Ingredients
- 100 g Onion
- 50 g Carrot
- 10 g Celery branch
- 40 g Butter
- 200 g Red wine
- 500 g Beef broth
- 1 Bouquet garni
- 50 g Redcurrant jelly
- 20 g Cognac
- 10 g Wine vinegar
- 5 g Granulated sugar
- 1 Pinch(es) Salt
- 1 Pinch(es) Pepper
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