ReceptnaptárGame Sauce
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Ingredients
Method
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- In a larger saucepan (large enough for the meat), heat the lard, add the flour and sugar, and over medium-high heat, stirring constantly, make a thick, caramel-brown roux.
- Add the onion, carrot, parsley root, bay leaf, ginger, lemon juice and zest, and the dill, and sauté together for a few minutes.
- Pour in the broth, season with salt, and add the marinated, cut-up game meat.
- Cover and simmer over low heat, stirring occasionally, until the meat is completely tender (about 1-1.5 hours, depending on the meat).
- Remove the meat, and strain the sauce (discard the vegetables or use them for something else).
- Stir the sour cream into the strained sauce, warm through (but do not boil), and serve together with the meat.
Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
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