Sauce: Chevreuil

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: Not set

Ingredients

- 1 quart (946.35 mL) prepared demi-glace
- 12 oz (340.19 g) prepared mirepoix
- 6 oz (170.1 g) bacon or game trimmings
- 2 tbsp (29.57 mL) oil
- 1 bay leaf
- 1 sprig thyme
- 4 parsley stems
- 16 fl oz (473.18 mL) vinegar
- 4 fl oz (118.29 mL) white wine
- 20 peppercorns, crushed
- Up to 2 oz (56.7 g) butter
- 4 fl oz (118.29 mL) red wine
- A dash of cayenne pepper
- Salt and pepper, to taste

Instructions

1. Sweat the mirepoix and bacon or game trimmings in the oil. Add bay, thyme and parsley stems, followed by vinegar and white wine. Reduce the liquid by half.
2. Add demi-glace and simmer for 40 minutes. Add the crushed peppercorns and simmer for another 5 minutes. Strain finely.
3. Finish with butter, red wine and cayenne; adjust salt and pepper.

The source’s Chevreuil variation is incorporated into its complete Poivrade method here. US quantities are unchanged; metric equivalents are recalculated rather than using the source’s rounded parallel metric quantities.

Yield: Not specified by source

Source: Recipe quantities informed by Amelie Zeringue and William R. Thibodeaux, Nicholls State University, Flavors of the Saucier, section 1.4, LibreTexts (2022). Instructions independently written.
https://workforce.libretexts.org/Bookshelves/Food_Production_Service_and_Culinary_Arts/Flavors_of_the_Saucier:_Stocks_Sauces_and_Soups_(Zeringue_and_Thibodeaux)/01:_Chapters/1.04:_Demi-Based_Sauces