These traditional venison sauces offer a delightful contrast of flavors, perfect for pairing with rich, gamey meats like venison, hare, or roast mutton. The sweet sauce combines the bright acidity of currant jelly with the smoothness of wine, creating a glossy, fruit-forward glaze that cuts through fat. Alternatively, serve the jelly unmelted for a tart, refreshing bite. The sharp sauce provides a tangy kick, made by dissolving sugar in champagne vinegar for a clear, bracing condiment. For a heartier option, the venison gravy utilizes browned meat trimmings to create a deep, savory stock enhanced with walnut pickle. These recipes are simple to prepare using pantry staples and add an elegant, old-world touch to any holiday feast or special dinner.
Venison Sauces
Description
These traditional venison sauces offer a delightful contrast of flavors, perfect for pairing with rich, gamey meats like venison, hare, or roast mutton. The sweet sauce combines the bright acidity of currant jelly with the smoothness of wine, creating a glossy, fruit-forward glaze that cuts through fat. Alternatively, serve the jelly unmelted for a tart, refreshing bite. The sharp sauce provides a tangy kick, made by dissolving sugar in champagne vinegar for a clear, bracing condiment. For a heartier option, the venison gravy utilizes browned meat trimmings to create a deep, savory stock enhanced with walnut pickle. These recipes are simple to prepare using pantry staples and add an elegant, old-world touch to any holiday feast or special dinner.Ingredients
Directions
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For the Sweet Sauce, combine 6 ounces of white or red currant jelly with 1 glass of white or red wine in a small saucepan.
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Heat the mixture gently over low heat, stirring until the jelly is melted and the wine is incorporated.
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Alternatively, serve the currant jelly unmelted in small sweetmeat glasses for a tart accompaniment.
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For the Sharp Sauce, dissolve 1/4 pound of loaf-sugar or white candy-sugar in 1/2 pint of Champagne vinegar.
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Heat the vinegar and sugar mixture gently, stirring until the sugar is completely dissolved.
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Carefully skim any foam from the surface of the sharp sauce before serving.
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For the Venison Gravy, broil venison trimmings or mutton shanks on a quick fire until deeply browned.
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Transfer the browned meat to a pot and cover with water, then stew slowly for at least one hour.
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Skim any impurities from the surface of the stewing liquid.
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Strain the liquid through a fine-mesh sieve to create a clear gravy.
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Season the strained gravy with salt and 1 teaspoon of walnut pickle to taste.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 120.6kcal
- % Daily Value *
- Total Fat 0.0g0%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 2.1mg1%
- Total Carbohydrate 28.6g10%
- Dietary Fiber 0.0g0%
- Sugars 28.4g
- Protein 0.0g0%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
These sauces pair exceptionally well with hare, fawn, kid, or roast mutton.
For the Sweet Sauce, choose white wine for a lighter color or red wine for a deeper hue, depending on your preference.
The Venison Gravy can be made ahead and stored in the refrigerator for up to 3 days. Reheat gently before serving.
If walnut pickle is unavailable, a small amount of Worcestershire sauce can be used as a substitute for depth of flavor.
