Venison & gingerbread sauce

1	venison bones / carcass
2	onions
1	leek
1	carrot
250 grams	mushrooms
300 grams	white wine
3 sprigs	thyme
4 cloves	garlic
300 grams	cream
	gingerbread

Chop the venison bones in smaller pieces and place them on an oven tray. Now toast them at 200 degrees Celsius for around 40 minutes till golden brown. Meanwhile cut the onions in half and clean them. Now chop them. Then cut the leek all the way down to the middle and wash it well. Now cut the top half in thin rings and do the same with the carrot. Then drizzle some oil in a frying pan and pan fry the cut vegetables with the mushrooms. You can use any mushrooms you like. Once golden deglaze the pan with the white wine and also add the thyme and the garlic. Reduce it till almost all the wine has evaporated. After add the bones and deglaze the tray with some water. Let this soak in the oven for a minute or 5. Now transfer the bones and vegetables into a big pot and add the soak tray liquid, the cream and enough water to submerge the bones. Bring this to a boil and then let it simmer on the lowest heat for at least 6 hours. After that add some slices of gingerbread to give a nice flavor and to thicken the sauce. Then drain the sauce on a fine sieve and let it drip for at least 30 minutes so you don’t waste a single drop. Now when necessary let the sauce reduce and season it with salt. Once that’s done pass the sauce through a fine sauce sieve and tap the side so it passes through leaving the solids in the sieve.

Recipe used in venison & beetroot dish