Port sauce and pepper sauce, mushroom and couronne bread

Name: port sauce and pepper sauce, mushroom and couronne bread
Cook time: 40 min
Total time: 48 min
Yield: 4
Ingredients: 1 couronne honey thyme; 1 medium sized onion; 2 el unsalted butter; 200 ml Red port; 200 ml wild fond; 1 cinnamon stick; 250 ml fresh cream; 1 el black peppercorn; 200 ml poultry feast; 125 ml dry white wine; 3 el green peppercorns; 300 g mushroom melange; 100 g bacon strips; 1 small red onion; 3 twig fresh thyme

Recipe for home-made pepper sauce, port sauce and a side dish of mushrooms for the gourmet of game.

Ingredients

Directions

Preheat the oven to 220 ° C.
Bake the couronne in about 8 minutes according to the instructions on the packaging.
Chop the onion. Heat half of the butter in a saucepan and fry half of the onion for 3 minutes.
Pour the port and game fond. Add the cinnamon stick and bring to the boil. Leave to boil for 20 minutes on low heat.
Pour the sauce through a sieve, put it back in the pan and add half of the whipped cream.
Bring to the boil and let the sauce thicken slightly. Season with salt and pepper.
Cut the peppercorns into the mortar. Heat the rest of the butter for the second sauce in another saucepan and fry the rest of the onion with the peppercorns also for 3 min.
Pour in the poultry and wine and bring to the boil. Cook for 15 minutes on low heat.
Pour the sauce through a sieve and put it back in the pan and add the rest of the whipped cream.
Bring to the boil and let the sauce thicken slightly. Season with salt and add the green peppercorns.
Wipe the mushrooms with kitchen paper. Mix them with the bacon strips.
Cut the red onion into thin rings. Ris the leaves of the thyme sprigs and mix the onion and thyme with the mushrooms. Sprinkle with pepper to taste.