Recipe - Venison Espagnole Sauce

1 One half Sticks (6 oz) butter
1 small Onion, minced
1 Rib celery, minced
1 md Carrot, minced
1 One half cup (6 oz) flour
3 qt Venison stock
One fourth cup Tomato paste
1 Bay leaf (or One fourth teaspoon
ground bay leaf)
One fourth teaspoon Thyme

yields about 2 quarts

Method: In a pot large enough to hold everything, saute vegetables in
butter until tender, add thyme. Add flour all at once, stirring well to
mix. Don't worry if the vegetables are broken in the process. Cook until
raw smell is gone, 5 to 8 minutes. Whiskin stock, tomato puree and bay
leaf and simmer for at least 2 One half hours, skimming as necessary. Strain out
solids as above and cool.

Espagnole sauce is usually made with beef, but this one is equally
fullbodied and satisfying.

Posted to FOODWINE Digest 23 November 96

Date: Sat, 23 Nov 1996 17:46:56 0800

From: Bob Pastorio pastorio@RICA.NET