cookbooks

Sauce For Wild Fowl Recipe

The history of Sauce for Wild Fowl traces back to traditional British cuisine. This flavorful sauce is the perfect accompaniment to enhance the taste of wild fowl dishes. Its origins can be found in the early 19th century, where it was commonly served at grand feasts and hunting parties. The sauce was often made using a blend of rich ingredients that added depth and complexity to the flavor profile of the game meat.

Fun fact: In the past, wild fowl was a popular food choice among the wealthy elite due to its rarity and exclusive availability. It was considered a delicacy and was often served at extravagant banquets.

Now, let's delve into the recipe itself. To make this Sauce for Wild Fowl, gather the following ingredients:

- 1 shallot, chopped
- Salt (to taste)
- Cayenne pepper (to taste)
- Mace (a pinch)
- 1 glass of port or claret (red wine)
- 1 tablespoonful of Worcestershire sauce
- 1 tablespoonful of mushroom catsup
- The rind of half a lime
- 1 tablespoonful of lime juice

The preparation process is relatively simple but requires attention to detail to achieve the desired outcome. Here's how you can make this wonderful sauce:

1. Begin by adding the chopped shallot to a saucepan. Sprinkle some salt, cayenne pepper, and a pinch of mace over the shallot. These seasonings will help to bring out the flavors of the sauce.

2. Pour in a glass of port or claret (red wine) into the saucepan. The rich and fruity notes of the wine will complement the wild fowl beautifully.

3. Add the Worcestershire sauce and mushroom catsup to the mixture in the saucepan. These ingredients augment the umami flavors and provide a savory depth to the sauce.

4. Next, add the rind of half a lime to the mixture. The slight tanginess of the lime rind will lend a refreshing twist to the sauce.

5. Squeeze in the juice of one lime into the saucepan. Lime juice adds a zesty and citrusy kick to balance the richness of the other ingredients.

6. Bring the mixture to a gentle boil and let it simmer for about five minutes. This will allow the flavors to meld together and create a harmonious sauce.

7. Once the cooking time is complete, strain the sauce to remove any solid pieces and retain a smooth consistency. This step ensures that the sauce is free from any unwanted texture or lumps.

8. Finally, incorporate the strained sauce into any gravy of your choice. The Sauce for Wild Fowl acts as a flavorful addition to enhance the taste of the dish.

Now, let's briefly mention a few similar recipe dishes that can benefit from the addition of this Sauce for Wild Fowl:

1. Roast Pheasant: The Sauce for Wild Fowl can be poured over a perfectly cooked roasted pheasant to add a burst of succulent flavors and enhance its natural richness.

2. Grilled Duck Breast: Brush the Sauce for Wild Fowl onto grilled duck breasts during the final few minutes of cooking to create a glaze that caramelizes beautifully, infusing the meat with a delightful complexity.

3. Game Pie: Add the Sauce for Wild Fowl to the filling of a savory game pie for a burst of distinct flavors that elevates the dish to new heights.

4. Venison Medallions: Drizzle the Sauce for Wild Fowl over tender venison medallions for a tangy and savory contrast to the hearty and gamey flavor of the meat.

In conclusion, Sauce for Wild Fowl is a classic recipe that has stood the test of time. Its rich and savory flavors are perfect for complementing the unique taste of wild fowl dishes. Whether you are serving a roast pheasant, grilled duck breast, game pie, or venison medallions, this sauce will undoubtedly add an extra layer of deliciousness to your meal. So, don't hesitate to give this traditional recipe a try and discover the wonders it can do to elevate your cooking!

Vote

1
2
3
4
5

Viewed 2483 times.


Other Recipes from Sauces

Spanish Bacon On Toast
Sauce For Canvas-back Duck
Sauce For Wild Fowl
Hollandaise Sauce
Parsley Butter
Green Sauce
Egg Sauce
Celery Sauce
Devil For Boiled Ham Or Fowl
Onion Sauce
Garlic Sauce
Melted Butter
No. 1. Espagnole, Or Brown Sauce
No. 2. Velute Sauce
No. 3. Bechamel Sauce
No. 4. Mirepoix Sauce (for Masking)
No. 5. Genoese Sauce
No. 6. Italian Sauce
No. 7. Ham Sauce, Salsa Di Prosciutto
No. 8. Tarragon Sauce
No. 9. Tomato Sauce
No. 10. Tomato Sauce Piquante
No. 11. Mushroom Sauce
No. 12. Neapolitan Sauce
No. 13. Neapolitan Anchovy Sauce