|
Home::Cooking
Cooking with Wild Game: Black Pepper and Juniper Venison Sauce
Author : Paul Smith
When cooking meats of any kind, there is no sauce like a sauce made from the meat trimmings and bones of the animal itself. HereÂ’s one suggestion for a great venison sauce; use it with any roast or pan-roasted venison, such as leg, rack or loin - the black pepper and juniper lends itself well to the caramelized flavor of the roasted meat.
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: make it yourself; more than gourmetÂ’s ready made 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
Heat canola oil over high heat in a heavy pan large enough to hold bones in one layer, until just before smoking. Add bones and cook until well-browned and caramelized – do not turn before a good crust develops, and once turning, do not stir bones. You want a good, deep, rich caramelizing layer. The last few minutes, add the meat trimming, if you are using it. You want a good russet color to the bones, not black – watch for this and discard any blackened bones. Pour off fat from pan.
Add a little of your water, enough to deglaze the pan, reserving the rest 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 tell my chefs the pan should look, on the bottom, as if it had been washed. Add a little more water and allow to work – listen for the crackle to die down to a gentle bubbling, then, as the water evaporates, the gelatin will extract from the bones and it will begin to crackle again. Add ¾ cups of 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 to a simmer over medium heat, with pot offset to one side to set up a convection for skimming – throughout the process, you don’t want to allow accumulated scum and impurities to be reincorporated into the sauce, so skim the surface regularly. Skim and simmer for 30-45 minutes or until stock is at level of bones. If you have a fine mesh sieve, first strain the sauce through a coarse strainer then through the fine mesh sieve. If not, a coarse sieve with a layer of cheesecloth will do. The important thing is to strain with the coarse strainer first, then pass through the fine strainer. Pour strained stock into pot. Simmer until reduced to sauce consistency. Last ten minutes of reduction, add your crushed peppercorns and juniper berries, and reduce to 1 cups. Double strain again and serve.
Hunting can bring good food to the table. As a chef, I always sought to marry what I knew with what hunters and farmers always knew - the best food comes from the season and the land one knows. I hope you enjoy this recipe. Visit me anytime for more tips and thoughts on the outdoor life - a1-outdoors.com.
Article Source: http://www.articledashboard.com
Paul Smith lives in the northwoods of the Upper Peninsula of Michigan. He divides his time between his family, teaching the Japanese martial art of Aikido (http://www.aikido-marquette.com">Aikido Marquette) and building (http://www.a1-outdoors.com">www.a1-outdoors.com, a website devoted to information and retail resources for http://www.a1-outdoors.com/hunting-gear.htm">deer hunting gear and other outdoor pursuits.
Spam emails More free articles Related articles
|
More related feeds |
Cooking with Wild Game - Black Pepper and Juniper Venison Sauce
When cooking meats of any kind, there is no sauce like a sauce made from the meat trimmings and bones of the animal itself. Here's one suggestion for a great venison sauce; use it with any roast or pan-roasted venison, such as leg, ...Cooking with Wild Game - Black Pepper and Juniper Venison Sauce
When preparation meats of some kind, there is no sauce same a sauce prefabricated from the meat appurtenance and clappers of the birdlike itself. Here's digit suasion for a enthusiastic venison sauce; ingest it with some critique or ... Roast Loin Of Venison with Sun-Dried Cherry Sauce and Parsn
Syndicated By: Recipe Feeds Permalink: Roast Loin Of Venison with Sun-Dried Cherry Sauce and Parsn Tags: Wild Game Cooking Food Wild Game Recipe Wild Game Recipes Wild Game Recipies. Snippets Of Venison
Dust with coarsely ground black pepper and 3 to 4 crushed juniper berries, moisten with the cider, cover and leave to marinate for 24 hours. Crush a garlic clove, mix it with the soured cream or yoghurt and leave it to infuse in a cool ... WomenBrands:Cooking with Wild Game - Black Pepper and Juniper ...
When cooking meats of any kind, there is no sauce like a sauce made from the meat trimmings and bones of the animal itself. OLD COOKERY BOOKS
The boar's head holds the place of honour in the list, and venison follows, and various dishes of roast. Among the birds to be served up we see cranes, peacocks, swans, and wild geese; and of the smaller varieties, fieldfares, plovers, ... Cooking with Wild Game: Black Pepper and Juniper Venison Sauce
Cooking with Wild Game: Black Pepper and Juniper Venison Sauce by Paul Smith. When cooking meats of any kind, there is no sauce like a sauce made from the meat trimmings and bones of the animal itself. Here’s one suggestion for a great ... Cooking with Wild Game: Black Pepper and Juniper Venison Sauce ...
Hereâs one suggestion for a great venison sauce; use it with any roast or pan-roasted venison, such as leg, rack or loin - the black pepper and juniper lends itself well to the caramelized flavor of the roasted meat. Fourstar feasts From Thomas Keller to Douglas Keane top Bay Area ...
1/4 pound pancetta, very thinly sliced, as for prosciutto 1 fresh venison loin, about 1 1/2 pounds 1 1/2 cups red wine 2 tablespoons olive oil 1 tablespoon coarsely cracked black pepper 1 tablespoon whole juniper berries ... 12.29.07 Venison
Holiday gatherings usually result in the family stocking up on some variety of wild game. This visit my brother and I were bestowed with freshly killed venison cutlets and sausage. We are complete novices when it comes to cooking ...
|
|
|
