Signature Beef and Red Wine Game Jus

You can use this sauce with any game birds which require a robustly flavoured jus, such as grouse, partridge, pheasant and even quail. Serve with the garnish of your choice.

Serves 14

Prep time - 10 minutes

Cook time - 20 minutes


20g           Butter

200g         Finely chopped shallot

2              Crushed garlic clove

1              Sprig, fresh thyme

50ml         Balsamic vinegar

50ml         Red wine vinegar

1 tbsp        Redcurrant jelly

250ml        Red wine

1 litre        Essential Cuisine Signature Beef Jus

50g           Essential Cuisine Game Glace

1 tsp         Finely chopped flat leaf parsley

Good Twist of freshly ground pepper

Sea Salt     Season to your taste

1 tsp         Finely chopped parsley (optional)


This recipe uses the following Essential Cuisine products:


  1. Melt butter in a suitable saucepan and add the shallots, garlic and thyme. Fry gently until they are tender, with not too much colour.
  2. Deglace the pan with the vinegars and whisk in the redcurrant jelly.
  3. Pour in the red wine and reduce by two thirds on a high heat.
  4. Add the Essential Cuisine Signature Beef Jus and Game Glace.
  5. Bring to the boil and simmer until the desired consistency is reached, pass through a fine chinois.
  6. Finally, season to your taste with freshly ground pepper and sea salt and stir in the chopped parsley, if required.
  7. Your Essential Cuisine Red Wine Game Jus is now ready to serve.