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Game Puree

Newman's picture
Ingredients
  Carcass 1
  Carrot 1
  Onion 1
  Herb bouquet 1
  Red currant/Rowan / gooseberry jelly 1 Tablespoon
  Port/Burgundy 2 Cup (32 tbs)
  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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish

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