Cut the game into neat pieces; put them in the oven for five minutes to start the juices. Put in a saucepan the butter, bacon or salt pork cut into dice, onion, carrot, peppercorns, salt, thyme, sage, and any coarse pieces of the game. Cover with a greased paper and let cook to a glaze; then add the flour, and let it brown; then the stock; simmer for thirty minutes; strain; add the Madeira and the pieces of game; cover and let simmer another thirty minutes.
This dish needs long, slow cooking and careful watching. Garnish with croutons and truffles.
The truffles should be added to the salmi a few minutes before it is removed from the fire. If cooked game is used for the salmi, simmer for ten minutes only after the pieces are added to the sauce.