Cooking with Wild Game: Black Pepper and Juniper Venison

Cooking with Wild Game: Black Pepper & Juniper Venison Sauce

When preparing meats of any kind, there is no sauce like a sauce made from the flesh trimmings & bones of the animal itself. Heres one recommendation for a awesome venison sauce; use it with any roast or pan-roasted venison, such as leg, rack or loin – the pitch-black pepper & juniper borrows itself well to the caramelized flavor of the cooked meat.

Yield: 1 cup

cupful canola oil
2 lbs. venison bones, chopped into 1 pieces (or, 2 lbs bones, pound flesh trimmings)
1 quarts water
1 quarts airy hen stock
2 quarts veal demi-glace (best: make it yourself; more than gourmets set up made is not bad)
lbs. carrots, split into pieces
lbs. onions,
5 ounces celery, split into
3 peppercorns, crushed
2 juniper berries, crushed

Heat canola oil over high heat in a heavy pan oversized plenty to hold bones in one layer, till just earlier smoking. Add bones & prepare till well-browned & caramelized do not turn earlier a good crust develops, & once turning, do not stir bones. You need a good, deep, affluent caramelizing layer. The last couple of minutes, enlarge the flesh trimming, whenever you are utilising it. You need a good russet colour to the bones, not pitch-black see for this & abandon any blackened bones. Pour off chubby from pan.

Add a tiny of your water, plenty to deglaze the pan, booking the remain for later. Using a woody (ideally, flat) spoon, scrape the bones free & scrape up & relax any browned bits. In my kitchen, I use to say my chefs the pan ought look, on the bottom, as whenever it had been washed. Add a tiny more water & allow to labor listen for the crackle to decease down to a gentle bubbling, then, as the water evaporates, the gelatin will selection from the bones & it will begin to crackle again. Add cups of the airy hen stock & deglaze/reglaze as before. Add vegetables & stir to deglaze/reglaze. Add remaining water, hen stock, & veal stock. Deglaze fully & convey to stock pot.

Bring to a simmer over medium heat, with pot offset to one side to set up a convection for skimming consistently through the process, you dont need to allow accumulated scum & impurities to be reincorporated into the sauce, so skim the surface regularly. Skim & simmer for 30-45 minutes or till stock is at level of bones. If you have a awesome mesh sieve, premier strain the sauce through a harsh strainer then through the awesome mesh sieve. If not, a harsh sieve with a level of cheesecloth will do. The significant thing is to strain with the harsh strainer first, then pass through the awesome strainer. Pour strained stock into pot. Simmer till reduced to sauce consistency. Last ten minutes of reduction, enlarge your crushed peppercorns & juniper berries, & reduce to 1 cups. Double strain once more & serve.

Hunting may bring good meal to the table. As a chef, I all of the time assayed to marry what I recognized with what hunters & farmers all of the time recognized – the best meal comes from the time of year & the country one knows. I hope you enjoy this recipe. Visit me anytime for more tips & thoughts on the outdoor life – a1-outdoors.com.