Broken Arrow Ranch Venison, Antelope, Wild Boar, Quail, Dorper Lamb
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Green Peppercorn Sauce

¼ cup olive oil
1 carrot, chopped
1 onion, chopped
3 sprigs parsley
1 bay leaf
¼ cup vinegar
¼ cup marinade liquid (if used on meat before cooking)
3 cups Brown Sauce
10-12 green peppercorns
½ cup dry red wine
Ground black pepper

Heat 1/4 cup olive oil in a pan and sauté 1 chopped carrot and 1 chopped onion until browned. Add 3 sprigs parsley, 1 bay leaf, a pinch of thyme, 1/4 cup vinegar or 1/4 cup marinade liquid (if the venison has been marinated before cooking). Simmer until reduced to 1/3 original quantity. Then add 3 cups Brown Sauce and bring to a boil then reduce heat and simmer for 1 hour. Add 10 - 12 green peppercorns and simmer 5 more
minutes. Strain the sauce into another saucepan and add again 1/4 cup marinade liquid and cook slowly for 30 minutes more. Then add 1/2 cup dry red wine. Add enough freshly ground black pepper to make a hot sauce.

Makes about 3 cups.