A strong game jus is the classic accompaniment to classic game dishes, such as saddle of venison or saddle of venison steaks.
It is made in the same way as a veal jus, and filled with a dark veal stock. However, the jus requires bones from the game, which give the whole thing its typical aroma.
Material needed :
- casserole or casserole
- oven
- mixing spatula
- pointed strainer
Ingredients for 1 liter sauce:
- butter or goose fat
- 2 kg game bones[restrict]
- Roasted vegetables (1,000g mixed)
- Tomato paste (50 g)
- low-salt soy sauce for deglazing (100 ml)
- Red wine for glazing (1 l)
- dark veal stock to fill up (3 l)
- Spices:
- 2 bay leaves
- 6 cloves
- 16 juniper berries (crushed)
- 1 tsp peppercorns
- 1/2 star anise
Procedure :
- Roast the bones on a grid in the oven over a fat pan filled with water at 200°C circulating air until they are clearly dark brown but not blackened
- In the meantime, roughly dice the roasted vegetables and heat the casserole on the stove
- First, roast the root vegetables with the innards thoroughly in the hot lard at 4/5 heat until they are well browned
- Now roast the leafy vegetables as well, being careful not to burn them
- Deglaze with the reduced-salt soy sauce and stir
- Let it simmer until it’s just a syrupy consistency
- Now pour in 1/4 of the red wine
- Stir and cook until the liquid has almost evaporated
- Repeat the process until the red wine is gone
- Reduce the heat to 2/3 and add the tomato paste
- roast while stirring frequently
- add the oven-roasted bones
- Pour in the dark veal stock until everything is covered
- Add spices
- Bring everything to the boil and remove the foam
- continue to simmer gently for 3 hours (approx. 2/3 heat)
- Pass through a fine sieve
- Reduce to 1/4 the amount in the saucepan over full heat
- Season with salt and pepper
- Possibly bind
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