Sauce au Poivre
Sauce poivrade, sometimes called sauce au poivre, is a peppery sauce in French cuisine. It is made of a cooked mirepoix thickened with flour and moistened with wine and a little vinegar, then heavily seasoned with black pepper. More traditional versions in French haute cuisine use sauce espagnole, one of the French mother sauces, as a thickener.
Source: Wikipedia
Recipes
Sauce Poivrade (Pepper Sauce) – Seeking to foster a renewed interest in home culinary arts among experienced home cooks.
There still remains in the culinary world a sauce base called demi-glace. It is made from roasted veal bones, veggies, herbs and water. Last time I made it, I started with 15 pounds of veal bones (which TLW gave me as a Christmas present) and 11 quarts...
Classic Steak au Poivre | Recipes | Delia Smith
The one thing we have profoundly to thank French classic cookery for is the creation of steak au poivre. Good, beefy steak, fragrant peppercorns and red wine are a most sublime combination. Don't be tempted to think that naff restaurants that serve steak...
Marinated roe deer with sauce poivrade, salt baked celeriac and smoked farce recipe by Lorna McNee
Venison is a staple of Scottish cuisine.
When cured, it is decidedly game-like in flavour, but it is a delicate and delicious meat which can be served, like here, with traditional ingredients, but works just as well as a replacement for other meats...