butter or oil 25 g
onions, chopped into mirepoix 50 g
carrots, chopped into mirepoix 50g
celery, chopped into mirepoix 50 g
bay leaf 1
sprig of thyme
white wine 2 tbsp
vinegar 2 tbsp
mignonette pepper 5 g
demi-glace, jus-lié or reduced stock 250 ml
cream 25 ml

1 Melt the butter or heat the oil in a small sauteuse.
2 Add the vegetables and herbs (mirepoix) and allow to brown.
3 Pour off the fat.
4 Add the wine, vinegar and pepper.
5 Reduce by half. Add the demi-glace and cream.
6 Simmer for 20-30 minutes. Correct the seasoning.

Note
Mignonette pepper is coarsely ground black pepper.
The softer green or pink peppercorns may be used instead. Usually served with joints or cuts of venison.

Healthy eating tips
a. Use an unsaturated oil (sunflower or vegetable). Lightly oil the pan.
b. Skim the fat from the finished dish.
c. Season with the minimum amount of salt.