Rosemary Garlic Cream Sauce for Game
This silky, luxurious sauce with a deep, rich flavor from roasted garlic, fresh rosemary, red wine, and our roasted venison stock, is the perfect way to dress up all manner of roasted or grilled game.
Cloves from head of roasted garlic (see note below)
2 tablespoons unsalted butter
2 sprigs fresh rosemary
2 cups dry red wine (preferably one with soft tannins such as Pinot Noir or Merlot)
3 cups heavy cream
3/4 ounce (4 teaspoons) Glace de Viande Gold®
Salt and ground black pepper, to taste
Pinch ground allspice
Pinch cayenne pepper
Roughly chop the garlic, then mash it to a paste with the blade of a chef's knife. Melt the butter in a saucepan over medium-low heat. Add the garlic and the rosemary and cook, stirring frequently, for 5 minutes.
Add the wine and increase the heat so the wine comes to a boil. Cook until the wine is reduced to about 1/2 cup.
Reduce the heat to medium and add the cream and the Glace de Viande Gold®, stirring to dissolve the glace. Simmer the sauce until it reduces and thickens slightly, 15-20 minutes.
Strain the sauce through a fine-mesh strainer, pressing on the solids with a spatula or wooden spoon. Return the sauce to the pan over low heat and season to taste with salt and pepper, allspice, and cayenne.
To roast garlic: Carefully remove the papery outer skin from a head of garlic, leaving the skins of the individual cloves intact. Cut off about 1/4 inch of the tip of each clove. Drizzle the garlic with a little olive oil and season with salt and pepper. Baket the garlic in a covered dish at 350 degrees for one hour. Remove the cover and bake for 15 minutes more. Let the garlic cool to room temperature and squeeze the cloves out of their skins.