{"id":1038,"date":"2016-01-01T13:31:12","date_gmt":"2016-01-01T13:31:12","guid":{"rendered":"https:\/\/columbinekitchen.com\/?p=1038"},"modified":"2016-01-26T16:32:43","modified_gmt":"2016-01-26T16:32:43","slug":"sauce-poivrade","status":"publish","type":"post","link":"https:\/\/columbinekitchen.com\/?p=1038","title":{"rendered":"Sauce Poivrade"},"content":{"rendered":"

 <\/p>\n

 <\/p>\n

\n
Sauce Poivrade<\/div>\n
<\/div>\n
Recipe Type<\/span>: Sauce<\/span><\/div>\n
Cuisine: French<\/span><\/div>\n
Author: Germaine<\/span><\/div>\n
To serve with game.<\/div>\n
\n
Ingredients<\/div>\n
    \n
  • 1 tbsp. butter and 1 tbsp. oil<\/li>\n
  • 2 tbsp. (50 gr.) carrots, diced<\/li>\n
  • 2 tbsp. onion, diced<\/li>\n
  • 2 parsley branches<\/li>\n
  • 1 garlic clove, crushed<\/li>\n
  • 6 peppercorns, coarsely ground<\/li>\n
  • 1 cup espagnole sauce<\/li>\n
  • salt<\/li>\n
  • 1\/2 cup wine vinegar<\/li>\n
  • 1 cup red wine<\/li>\n
  • 2 teaspoons flour or cornstarch<\/li>\n
  • 2 tbsp. cognac<\/li>\n<\/ul>\n<\/div>\n
    \n
    Instructions<\/div>\n
    \n
      \n
    1. Saute the mirepoix of carrot and onion in the butter and oil mixed.<\/li>\n
    2. Add the parsley.<\/li>\n
    3. Add the vinegar, salt, pepper and garlic.<\/li>\n
    4. Cook until the vinegar is evaporated.<\/li>\n
    5. Thicken with the flour or cornstarch diluted in a little water.<\/li>\n
    6. Mix, then add the wine and the espagnole.<\/li>\n
    7. The espagnole should be made with the bones of the game used.<\/li>\n
    8. Simmer 30 minutes.<\/li>\n
    9. Strain through a chinois.<\/li>\n
    10. Add the cognac.<\/li>\n<\/ol>\n<\/div>\n<\/div>\n
      <\/div>\n
      3.4.3177<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

      Brown Sauce to Serve with Game<\/p>\n","protected":false},"author":6,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[148],"tags":[],"class_list":["post-1038","post","type-post","status-publish","format-standard","hentry","category-abcs","course-sauce","cuisine-french"],"yoast_head":"\nSauce Poivrade - Columbine Kitchen<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/columbinekitchen.com\/?p=1038\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Sauce Poivrade - Columbine Kitchen\" \/>\n<meta property=\"og:description\" content=\"Brown Sauce to Serve with Game\" \/>\n<meta property=\"og:url\" content=\"https:\/\/columbinekitchen.com\/?p=1038\" \/>\n<meta property=\"og:site_name\" content=\"Columbine Kitchen\" \/>\n<meta property=\"article:published_time\" content=\"2016-01-01T13:31:12+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2016-01-26T16:32:43+00:00\" \/>\n<meta name=\"author\" content=\"Germaine Allegrina Sharretts\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Germaine Allegrina Sharretts\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"1 minute\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/columbinekitchen.com\/?p=1038\",\"url\":\"https:\/\/columbinekitchen.com\/?p=1038\",\"name\":\"Sauce Poivrade - 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