* 600g Roast Game, preferably underdone
* 2 Shallots
* A piece each of Carrot, Turnip and Celery
* 6 Olives
* 1½ oz [40 g] butter
* 1½ oz [40 g] flour
* Salt and Pepper
* Bag of herbs [bouquet garni], bay leaf, peppercorns, a clove, and a blade of mace
* ¼ pint [140 ml] port wine

===Method===
* Cut the Meat from the Game into pieces and Simmer the bones in water to make game Stock.
* Chop the Shallots, and cut up the other Vegetables and stone the Olives.
* Melt the Butter in a saucepan, add the Vegetables and Olives and Fry until Brown.
* Remove the Vegetables and Olives and add the Flour.
* Stir and cook until brown, add about ¾ pint [420 ml] of the game stock to make a thick brown sauce.
* Add the Salt, Pepper, Herbs, Spices and Wine.
* Simmer gently about 20 minutes.
* Place the Game in a casserole and add the Sauce passed through a Strainer.
* Add the bag of Herbs.
* Cover with a lid and cook in the oven for 45 minutes with the "Regulo" at mark 1 [140 C/275 F].
* Remove the bag of Herbs before serving.
* Make a border of Mashed potatoes and serve the salmi in it.

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