Joe... sorry dude... they just showed a shot of the NJ Turnpike and it is bumber to bumpoer as far as the eye can see. they are expecting 815,000 vehicles on the turnpike today...
SO...
here's the recipe...![Big Smile [:D]](/FSM/CS/emoticons/icon_smile_big.gif)
About ½ C. meat trimmings with some fat
2 shallots peeled & chopped
1 carrot chopped
1 stalk celery chopped
8 oz white wine
8 oz heavy cream
2 Tbs Dijon mustard
Olive oil
Salt and pepper
Sauté the meat and veggies in a little olive oil with a little salt and pepper, in a 2 qt sauce pan, until it is much browned and there is a lot of bits cooked on the bottom of the pot but be careful not to let it burn. Pour in the wine to deglaze the pan scraping the bottom to loosen all the bits stuck to the pan. Let that cook down until the meat and veggies are barely wet with the wine. Add the cream and bring to a boil, lower heat and simmer until thick and add the mustard. The amount of mustard can be adjusted to taste. Strain the sauce and press the meat and veggies hard to get the last bit of juices and flavor from them. Adjust seasoning if needed. Makes a bit more than a cup of sauce. Multiply recipe as needed.
Use this with any meat... great with prok... not to be believed with rabbit... how bad can be with venison.