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Ingredients  

  • 1 knob butter
  • 1/2 onion, very finely chopped
  • 1 clove garlic, very finely chopped
  • 1 tsp whole black peppercorns, lightly crushed
  • a little fresh thyme
  • 1/2 tbsp flour
  • a handful flat leaf parsley, chopped
  • 1/2 glass good white wine
  • 2 tbsp Worcester sauce
  • 1/2 pint venison / other meat stock
  • salt and pepper
  • a knob butter (optional)
  • good pinch chopped parsley

Instructions

  • In a small saucepan melt the butter over a moderate heat, add the onion, garlic, thyme and peppercorns and cook for around 5 mins until the garlic and onions are soft.
  • Add the white wine and turn up the heat – keep cooking this until almost all the liquid is evaporated. Next add the Worchester sauce and again reduce until almost no liquid remains.
  • Turn theheat back down to medium and add the flour, stir to form a paste. Add the stock in small quantities stirring all the time, until you reach a nice sauce consistency that coats the back of the spoon, add a little more stock and allow the sauce to cook, very slowly, for around two minutes.
  • Season and if you like, finish with a little finely chopped parsley and another knob of butter.