Richard's Sauce Seven

Richard always has at least a little of this versatile sauce in his refrigerator. He not only uses it to perk up his roast pheasant, but also includes it in many of his soups and gravies.


Poultry necks, giblets, or leftovers equaling the bulk of the neck and giblets from a 12 to 14-pound turkey
Small amount of darker meat (goose, duck, or even beef)
2 tablespoons olive oil
1 tablespoon butter
2 cloves garlic, sliced
2 shallots, sliced
2 teaspoons black pepper, more or less to taste
4 ounces Madeira, more or less
1 large onion, sliced
1 large carrot, thinly sliced
1 tablespoon parsley
1 teaspoon mushroom soy sauce
1 teaspoon basil
1 bay leaf
1 stalk celery, with leaves, chopped
Large pinch marjoram
Salt to taste


In a heavy kettle, saute the meat pieces thoroughly with olive oil, butter, sliced garlic doves, sliced shallots, liberal amount of the black pepper, and Madeira. When well browned, add onion, carrot, parsley, mushroom soy sauce, basil, bay leaf, celery, marjoram, and salt. Cover with water and simmer for 2 or 3 hours. Strain and reduce over low heat to 8 to 12 ounces, adjusting seasoning with more pepper, Madeira, and perhaps a bit more mushroom soy sauce. The sauce will keep in a jar in the refrigerator for at least several weeks.

Cooking & Recipes


Yield: 1/2 to 3/4 pint.

Preparation Method

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