Oski’s Game Sauce

In a suitable roasting pan, roast the chopped game bones and calf’s feet in olive oil in a heated oven at 200 °C at a leisurely pace. From time to time turn to the other side. As soon as the bones are crispy brown, add the coarsely diced roasted vegetables with the spices and herbs. Roast for another 15 to 20 min.

Drain the fat, add the paradeis pulp and flour and roast for another 15 minutes. Pour the red wine and scrape the drippings from the bottom of the roaster with a spatula so that they dissolve in the liquid. Make another short time until the liquid has almost evaporated.

Transfer everything to a suitable saucepan. Fill with water. Add apples, cocoa powder, and the singed fir branch, and gently simmer the clear soup for about 5 hours. From time to time skim and degrease. Add water if necessary.

Pour the sauce through a sieve into a large baking dish, squeeze the meat and vegetables with a pestle or wooden spoon.

Allow the sauce to bubble again and pour through a fine hair strainer.

Cook over medium heat to desired consistency. Season with salt and pepper.

Game sauce can be prepared in stock. The sauce is poured hot into several canning jars, sealed on the spot and pasteurized in a water bath at 95 °C for about 40 minutes. This way, the game sauce will keep for at least 6 months.

Our tip: If you like to cook with fresh herbs, it is best to get yourself

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