Wild Mushroom Game Sauce
Yield: 1 1/2 cups
1 ounce dried Boletus edulis (cepe, steinpliz, porcino, borowik)
2 cups water
2 ounces chopped, fresh onions
3 tablespoons melted butter
3 tablespoons flour
1 cup rich meat stock preferably from the game being used; commercial
variety also acceptable
1/2 cup dry red wine
salt and pepper to taste
6 juniper berries, crushed fine
2 allspice berries, crushed fine
1 teaspoon Dijon mustard
1/4 teaspoon paprika
2 ounces diced dill pickles
Clean mushrooms thoroughly under brisk running water.
Combine the mushrooms and about 2 cups of water in a saucepan, and
bring to a boil. Then reduce the heat, and let simmer for 30
minutes. Remove reconstituted mushrooms from broth, and set aside
for later addition to sauce.
Prepare a roux: Saute the onions in the butter until they are
almost traansparent; add the flour, and stir for 1 minute.
Add the simmered mushroom extract, strained meat stock, and red
wine to the roux mixture, and stir till blended and slightly
thickened. Season with salt and pepper.
Add juniper berries, allspice, mustard, paprika, reconstituted
mushrooms, and dill pickles. Simmer for 5 minutes. Add salt and
pepper. The sauce is now ready to use.