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. Heres 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
cup canola oil
2 lbs. venison bones, chopped into 1 pieces (or, 2 lbs bones, pound meat trimmings)
1 quarts water
1 quarts light chicken stock
2 quarts veal demi-glace (best: make it yourself; more than gourmets ready made is not bad)
lbs. carrots, cut into pieces
lbs. onions,
5 ounces celery, cut into
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...
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