Pikante Bruine Saus

Description

This spicy brown sauce goes well with hare, venison, wild duck, steak, ox tongue and mutton.

Ingredients

• ½ liter stock
• 40 g butter
• 50 g lean smoked ham
• 40 g flour
• piece of carrot
• onion
• parsley
• thyme
• bay leaf
• 4 peppers
• 1 tbsp puréed tomato
• meat extract
• soy sauce
• meat drippings

Procedures

1. Fry the cubed lean smoked ham together with the herbs in a lidded pot on a low heat.
2. Add the flour and let it brown, stirring all the while.
3. Add the hot stock in small amounts at a time, stirring all the while, bringing the liquid to the boil in between.
4. Add the pureed tomato and then leave the sauce to simmer for another 15 minutes in a lidded pot.
5. Put through the sieve, and add some meat extract, soy sauce or meat drippings to taste.