[Dutch-Indonesian (Indo) treatment of shot fowl or game, often served for holdidays in the pre-war years. Nowadays a much-degenerated rarity.]
Originally posted here:
One LBS of meat, chunk cut; duck, hare, or chicken.
One onion, chopped
One teaspoon mace or ground nutmeg
Half teaspoon whole peppercorns
Two or three whole cloves
A generous pinch powdered cinnamon
One cup good stock
One cup red wine
2 tablespoons reserved blood from the animal, mixed with a squeeze of lime juice to keep it from congealing
1 tablespoon soy sauce
1 tablespoon sugar
Small squeeze of lime juice to finish
Rub the mace and cinnamon into the meat, with a little oil to facilitate.
Cook the meat and onions till fragrant and golden in a little butter or oil. Then add everything except the reserved blood, sugar, and soy sauce. Simmer on low until reduced by half. Now add the remaining ingredients, and simmer, stirring, for another ten minutes. Squeeze the lime over and serve.
Note I: one can do a whole duck breast this way, slicing it after cooking and serving with the sauce draped over.
Note II: If no blood is available, increase the soy sauce slightly.