Cooking with Wild Game
When cooking meats of any sort, there isn’t a sauce being a sauce made out of the meat trimmings and bones on the animal itself. Here’s one suggestion for the great venison sauce; put it to use with any roast or pan-roasted venison, like leg, rack or loin – the black pepper and juniper lends itself well to your caramelized flavor from the roasted meat.
Ingridents for Cooking with Wild Game: Black Pepper and Juniper Venison Sauce
Yield: 1 cup
½ cup canola oil
2 ¼ lbs. venison bones, chopped into 1” pieces (or, 2 lbs bones, ¼ pound meat trimmings)
1 quarts water
1 quarts light chicken stock
2 quarts veal demi-glace (best: allow it to become yourself; in excess of gourmet’s premade is not bad)
½ lbs. carrots, cut into ½” pieces
½ lbs. onions, ½”
5 ounces celery, cut into ½”
3 peppercorns, crushed
2 juniper berries, crushed
Preparation of Cooking with Wild Game: Black Pepper and Juniper Venison Sauce
Heat canola oil over high heat in a very heavy pan adequate to hold bones in a single layer, until prior to smoking.
Add bones and cook until well-browned and caramelized – don’t turn before a superb crust develops, as soon as turning, tend not to stir bones. You want a superb, deep, rich caramelizing layer.
The last few minutes, add the meat trimming, should you use it. You want a fantastic russet color towards the bones, not black – watch out for this and discard any blackened bones. Pour off fat from pan.
Add a modicum of your water, enough to deglaze the pan, reserving the others for later. Using a wooden (ideally, flat) spoon, scrape the bones free and scrape up and loosen any browned bits. In my kitchen, I use to see my chefs the pan will want to look, on the bottom, like it had been washed.
Add a much more water and invite to work – listen with the crackle to die right down to a gentle bubbling, then, as being the water evaporates, the gelatin will extract in the bones and it’ll begin to crackle again. Put ¾ cups with the light chicken stock and deglaze/reglaze as before. Add vegetables and stir to deglaze/reglaze. Add remaining water, chicken stock, and veal stock. Deglaze fully and transfer to stock pot.
Bring into a simmer over medium heat, with pot offset to a single side to put together a convection for skimming – through the entire process, you don’t need to allow accumulated scum and impurities being reincorporated to the sauce, so skim the outer lining regularly.
Skim and simmer for 30-45 minutes or until stock is a level of bones. If you have a good mesh sieve, first strain the sauce by having a coarse strainer then over the fine mesh sieve. If not, a coarse sieve which has a layer of cheesecloth is going to do.
The important thing should be to strain together with the coarse strainer first, then pass from the fine strainer. Pour strained stock into pot. Simmer until reduced to sauce consistency.
Last 10 mins of reduction, add your crushed peppercorns and juniper berries, and minimize to 1 cups. Double strain again and serve.
Hunting would bring good food on the table. As a chef, I always sought to marry what I knew in doing what hunters and farmers always knew – the most beneficial food comes on the season as well as the land one knows.
I hope you love this recipe. Visit me anytime for additional tips and applying for grants the outdoor life – a1-outdoors.com.