This sauce is also from my old Hungarian recipe book. It is for any wild meat, either poured over or on the side as a dipping sauce (we used it generously poured over the meat)
You can take all the ingredients from the solution in which you prepared your wild meat . Read that post here. Or you can make a new sauce:
Step 1. In a pot place the following
- Vinegar and water 1:10 ratio. For 2 liters of liquid add
- 1 lb of carrots (sliced) (you can also add kohlrabi or parsnips, everything should still be 1 lb total)
- 1-2 bay leaves
- 10-12 pieces of peppercorn
- a half lemon sliced
- half purple onion sliced
Step 2. Bring to a boil and cook until the carrots / vegetables are soft.
Step 3. Set the water aside and place all ingredients into a blender / food processor (discard all the peppercorn) Add:
- 2 tbs sour cream
- 1 tbs mustard
- Sugar, salt and lemon juice to taste.
Step 4. Blend it and taste it, add more sugar or salt or lemon juice as needed. It might be sour enough without the lemon juice. It should have a nice, mild balance of sweet-salty-sour. If it’s too sour, add more sugar, if too sweet, add more lemon juice.The sauce should be thick.
In this picture it turned out more orange than normal because I only used carrots. You can add kohlrabi or parsnip, etc, but it wouldn’t really change the taste much. However it would lighten the color and add more nutrition to it.
Step 5. Cool it in the refrigerator and serve it poured over on the meat or on the side as a dipping sauce.