Scottish venison sauce
Instructions
Put in a saucepan on low heat the cooking, after well mixed; Add the brandy, infiammatelo and let it evaporate.
Add the cream, stirring with a wooden spoon, salt lightly and cook very slowly without reaching the boiling point, for 5 minutes.
This delicate sauce is suitable to accompany not only wildlife but also roast chicken.
Ingredients and dosing for 4 persons
- 4 tablespoons of cooking pheasant (or cooking of roast partridge)
- 1 dram of brandy
- 25 cl of cream
- Salt