Return to Content

Richard

by

Yield: Yield: 1/2 to 3/4 pint.

Richard always has at least a little of this versatile sauce in his refrigerator. He not only uses it to perk up his roast pheasant, but also includes it in many of his soups and gravies.

Ingredients:

  • Poultry necks, giblets, or leftovers equaling the bulk of the neck and giblets from a 12 to 14-pound turkey
  • Small amount of darker meat (goose, duck, or even beef)
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 2 cloves garlic, sliced
  • 2 shallots, sliced
  • 2 teaspoons black pepper, more or less to taste
  • 4 ounces Madeira, more or less
  • 1 large onion, sliced
  • 1 large carrot, thinly sliced
  • 1 tablespoon parsley
  • 1 teaspoon mushroom soy sauce
  • 1 teaspoon basil
  • 1 bay leaf
  • 1 stalk celery, with leaves, chopped
  • Large pinch marjoram
  • Salt to taste

Instructions:

In a heavy kettle, sauté the meat pieces thoroughly with olive oil, butter, sliced garlic doves, sliced shallots, liberal amount of the black pepper, and Madeira. When well browned, add onion, carrot, parsley, mushroom soy sauce, basil, bay leaf, celery, marjoram, and salt. Cover with water and simmer for 2 or 3 hours. Strain and reduce over low heat to 8 to 12 ounces, adjusting seasoning with more pepper, Madeira, and perhaps a bit more mushroom soy sauce. The sauce will keep in a jar in the refrigerator for at least several weeks.
Updated Thursday, October 4th, 2007
Yankee Magazine Advertising

Bring New England Home
plus, get the Tablet Edition FREE!

In this issue: Winter in Vermont

  • Warm Up to Perfect Comfort Food
  • Keeping Timeless Crafts Alive
  • A Town That Loves Covered Bridges and Artists
Subscribe Today and Save 44%

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111