Red wine sauce
Saturday, May 30th, 2009
At Wickedfood cookery school we use this basic red wine sauce in our cooking classes for many red meat roasts. It makes the base for a gravy for any game recipe. add a little extra ingredient here and there as for the different flavours.
1kg beef bones
2T tomato paste
1 large onion, chopped
2 large carrots, chopped
1/2 bunch celery, chopped
2 leeks, sliced
1 cup red wine
2 litres water
Bouquet garni – (thyme, bay leaves, parsley stalks etc.)
1/2t black peppercorns
Little flour to thicken
Salt and pepper to taste
- Place bones in a baking tray and bake at 200°C for about 1 hour until browned.
- Place bones (and any fat that was rendered) in a large stock pot.
- Deglaze the baking tray with a little red wine.
- Add it, together with the tomato paste to the stock pot and cook over high heat for 3-4 minutes.
- Add vegetables and cook for a further 5-10 minutes.
- Add water, bouquet garni, peppercorns and remaining red wine. Bring to the boil, turn heat down and simmer for 6-8 hours.
- Strain and thicken sauce with a little flour. Season to taste before serving.
For more information on venison click here
Here are a few venison other recipes that the Wickedfood Cooking School team enjoyed tasting:
Sunninghill – (011) 234-3252 sunninghill@wickedfood.co.za
Wickedfood Cooking school runs cooking classes throughout the year at its purpose-built cooking studios. Classes are run in the mornings and evenings 7 days a week (subject to a minimum of 12 people). The venue is also popular for corporate events and private functions – team building cooking classes, birthdays, kitchen teas, and dinner parties with a difference.
Our classes are hands-on, where every person gets to participate in the preparation of the dishes. They are also a lot of fun where you not only learn new skills, but get to meet people with similar interests. For corporate groups and teambuilding cooking classes these classes are a novel way of creating staff interaction or entertaining clients.
At Wickedfood cookery school we use this basic red wine sauce in our cooking classes for many red meat roasts. It makes the base for a gravy for any game recipe. add a little extra ingredient here and there as for the different flavours.
1kg beef bones
2T tomato paste
1 large onion, chopped
2 large carrots, chopped
1/2 bunch celery, chopped
2 leeks, sliced
1 cup red wine
2 litres water
Bouquet garni – (thyme, bay leaves, parsley stalks etc.)
1/2t black peppercorns
Little flour to thicken
Salt and pepper to taste
- Place bones in a baking tray and bake at 200°C for about 1 hour until browned.
- Place bones (and any fat that was rendered) in a large stock pot.
- Deglaze the baking tray with a little red wine.
- Add it, together with the tomato paste to the stock pot and cook over high heat for 3-4 minutes.
- Add vegetables and cook for a further 5-10 minutes.
- Add water, bouquet garni, peppercorns and remaining red wine. Bring to the boil, turn heat down and simmer for 6-8 hours.
- Strain and thicken sauce with a little flour. Season to taste before serving.
For more information on venison click here
Here are a few venison other recipes that the Wickedfood Cooking School team enjoyed tasting:
Sunninghill – (011) 234-3252 sunninghill@wickedfood.co.za
Wickedfood Cooking school runs cooking classes throughout the year at its purpose-built cooking studios. Classes are run in the mornings and evenings 7 days a week (subject to a minimum of 12 people). The venue is also popular for corporate events and private functions – team building cooking classes, birthdays, kitchen teas, and dinner parties with a difference.
Our classes are hands-on, where every person gets to participate in the preparation of the dishes. They are also a lot of fun where you not only learn new skills, but get to meet people with similar interests. For corporate groups and teambuilding cooking classes these classes are a novel way of creating staff interaction or entertaining clients.
