Viennese Game Sauce Recipe

Origin: Austria      Period: Traditional

Ingredients:

1 tbsp oil
450g venison bones
120g venison meat trimmings
40g carrots, chopped
40g celery, chopped
40g leeks, chopped
3 parsley stems
1 tsp tomato paste
360ml red wine
250ml water
1 bay leaf
1/2 tsp crushed juniper berries
1 sprig thyme
30g wheat bread, cubed
1 tsp Dijon mustard
juice of 1 large orange
salt and white pepper, to taste
2 tbsp red currant jelly (or quince jelly)
3 tbsp flour
1 tsp brandy
1 tbsp kirsch
1 tbsp sherry
frehly-ground black pepper

Viennese Game Sauce Preparation:

Method:

Heat the oil in a saucepan and use this to fry the bones and meat trimmings until nicely browned. Now add the carrot, celery, leeks and parsley stems. Fry for another 2 minutes, or until the vegetables are coated in the oil and glossy.

Stir-in the tomato paste then add the red wine (reserve 100ml) and water to deglaze the pan. Stir and scrape the pan bottom then add the bay leaf, juniper berries and thyme. Bring the mixture to a boil then reduce to a low simmer and cook gently for about 2 hours.

Add the bread, mustard and orange juice then season with salt and white pepper. Allow to cool a little, strain to remove the bones and vegetables and stir the red currant jelly into the liquid.

In a separate bowl mix together the flour with the brandy, kirsch, sherry and reserved red wine. Stir until the flour is incorporated then stir this mixture into the strained sauce. Return to the heat and continue to cook until thickened (about 15 minutes). Season with black pepper and serve.

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