Game Puree Recipe
Ingredients
| Carcase | ||
| Carrot | 1 | |
| Onion | 1 | |
| Bouquet of herbs | ||
| 1 tab. red currant, rowan or gooseberry jelly | ||
| 1/2 glass of port or Burgundy | ||
| Stock | 2 Pint | |
Directions
Simmer carcase in the stock with vegetables and herbs, until meat is easily flaked from the bone and vegetables are soft.
When cool remove meat and pass it through a sieve or mill into a clean saucepan.
Add strained liquor in which it has cooked, then the red currant jelly, wine and seasoning.
Simmer for a further 5 minutes.
When cool remove meat and pass it through a sieve or mill into a clean saucepan.
Add strained liquor in which it has cooked, then the red currant jelly, wine and seasoning.
Simmer for a further 5 minutes.
Chef
