• 1/4-cup butter
• 4 or 5 sprigs parsley, minced
• 1/2 teaspoon dried savory, crumbled
• 1/2 teaspoon dried tarragon, crumbled
• 10 to 12 juniper berries, crushed
• 1 6-pound roast from hind leg (haunch)
• Freshly ground black pepper
• Flour
• 1 cup red wine or equal parts wine and game stock Red.

Red Game Sauce:

• 1-cup game stock
• 1/4-cup currant jelly
• 1/2 cup dry red wine
• 1-tablespoon brandy
• 1½ tablespoons roux

Preheat oven to 450 Degrees Fahrenheit In a small saucepan, melt butter without browning, add herbs and cook together several minutes. Let stand. Season roast with black pepper and lightly sprinkle with flour. Place in roasting pan; pour over savory butter and place in preheated oven. After 20 minutes, reduce heat to 325 Degrees Fahrenheit, add wine (and stock), cover and roast 25 minutes per pound, basting frequently. When roast is tender, remove to a heated platter and keep warm while you prepare the sauce.

Add game stock to the juices in the roasting pan, set over heat and stir briskly to loosen any crusty bits in the pan. Strain through a sieve into a small saucepan, adding currant jelly, red wine, brandy and roux. Stir briskly until sauce is smooth and thickened. Allow to simmer a few minutes and pour into preheated gravy boat.

If juniper berries are difficult to find in your area, write to one of the companies specializing in herbs and spices. In the meantime until your juniper berries arrive, substitute equal parts of gin and stock for the read wine and achieve practically the same results, since the main flavoring ingredient in gin is the juniper berry.

This recipe was provided courtesy of
Stoeger Publishing Company from
the Game Cookbook. 

Call 1 887 GUN BOOK
to order the complete cookbook.