Venison Sauce with Cuttlefish Ink by @simonauscher

2h10
Hard

1 kg

Venison Carcasses

200 g

Cuttlefish Trimmings

🍇

100 ml

Grapeseed Oil

🧈

150 g

Butter

🧅

100 g

Shallots

🥕

50 g

Carrot

🥬

50 g

Celery Stalk

🫑

3 g

Mignonette Pepper

🫙

2 g

Juniper Berries

🧄

10 g

Garlic

🌿

10 g

Thyme

🌿

10 g

Rosemary

🫙

50 g

Fresh Juniper

🍶

50 g

Wine Vinegar

🥃

50 ml

Cognac

🍷

750 ml

Red Wine

50 g

Calf's Foot Jelly

🍲

1.5 l

Game Stock

🐚

50 g

Cuttlefish Ink

30 g

Cuttlefish Liver

🫙

20 g

Fresh Juniper

🍋

2

Lime

🧄

5 g

Garlic

Preparation Steps

  1. Step 1/12

    Preheat the oven to 150°C / 300°F. Heat the grapeseed oil in the roasting pan.

    🍇grapeseed oil
    🍳roasting pan

  2. Step 2/12

    Brown the venison carcasses very deeply in the hot oil. Add the butter and baste until dark brown, almost at the edge of burning.

    venison carcasses
    🍇grapeseed oil
    🧈butter
    🍳roasting pan
    🥄wooden spoon

  3. Step 3/12

    Add the cuttlefish trimmings to the pan. Let them catch lightly on the bottom of the pan.

    cuttlefish trimmings
    🍳roasting pan
    🥄wooden spoon

  4. Step 4/12

    Add the shallots, carrot, celery stalk, 10 g garlic, thyme, rosemary, 50 g fresh juniper, mignonette pepper, and juniper berries. Sweat the aromatics, then caramelize them lightly.

    🧅shallots
    🥕carrot
    🥬celery stalk
    🧄garlic
    🌿thyme
    🌿rosemary
    🫙fresh juniper
    🫑mignonette pepper
    🫙juniper berries
    🍳roasting pan
    🥄wooden spoon

  5. Step 5/12

    Remove excess fat from the pan if needed. Deglaze with the red wine vinegar, then add the cognac.

    🍇red wine vinegar
    🥃cognac
    🍳roasting pan
    🥄wooden spoon

  6. Step 6/12

    Add the red wine and reduce it until concentrated. Pour in the game stock.

    🍷red wine
    🍲game stock
    🍳roasting pan
    🥄wooden spoon

  7. Step 7/12

    Stir in the calf's foot jelly and cuttlefish ink. Cover the surface with parchment paper.

    🍓calf's foot jelly
    🐚cuttlefish ink
    🍳roasting pan
    🥄wooden spoon
    📜parchment paper

  8. Step 8/12

    Transfer the roasting pan to the oven. Cook at 150°C / 300°F for 90 min.

    🍳roasting pan

  9. Step 9/12

    Strain the sauce through the fine-mesh strainer. Press the solids firmly to extract maximum flavor.

    🧺fine-mesh strainer
    🥄wooden spoon

  10. Step 10/12

    Blend the cuttlefish liver, 20 g fresh juniper, 5 g garlic, lime zest, and lime segments until smooth. Add a little hot strained sauce if needed to make a fluid infusion.

    cuttlefish liver
    🫙fresh juniper
    🧄garlic
    🍋lime
    🧉blender jug
    🔪vegetable peeler

  11. Step 11/12

    Whisk the infusion into the hot strained sauce. Serve immediately with venison or another roasted game meat.

    cuttlefish liver
    🫙fresh juniper
    🧄garlic
    🍋lime
    🍳roasting pan
    🥄wooden spoon

  12. Step 12/12

    Add this infusion to the hot sauce to bind it and give it length in the mouth.

Composition

Ingredients

Types

Meat, Seafood, Oil, Dairy, Vegetables, Spices, Herbs, Alcohol, Stock, Fruit

Ingredients

Venison carcasses, Cuttlefish trimmings, Grapeseed oil, Butter, Shallots, Carrot, Celery stalk, Mignonette pepper, Juniper berries, Garlic, Thyme, Rosemary, Fresh juniper, Wine vinegar, Cognac, Red wine, Calf's foot jelly, Game stock, Cuttlefish ink, Cuttlefish liver, Lime

Allergens

Molluscs, Milk, Celery, Sulfites

Dietetics

Dietary regimen

Low carbohydrate, Ketogenic

Calories

245 kcal

Macro nutrients

Protein: 13g, Fat: 15g, Carbohydrates: 7g, Fiber: 1g, Sugar: 3g

Nutritional Information

Minerals

Iron: 3.2mg, Sodium: 410mg, Potassium: 310mg, Zinc: 2.1mg

Vitamins

Vitamin B12: 2.4µg, Vitamin B6: 0.3mg, Vitamin C: 12mg, Vitamin A: 95µg

Preparation

Time Information

Preparation

40 minutes

Cooking

1 hour 30 minutes

Overall

2 hours 10 minutes

Difficulty

Level

Expert (4/4)

Steps

12 steps

Equipments

Utensils

roasting pan, wooden spoon, fine-mesh strainer, blender jug, vegetable peeler, parchment paper

Appliances

Oven, Blender

Type

Type

Type Of Dish

Sauce

Occasions

Fine dining, Dinner, Game season

Origin

Source

Platform

instagram

Original Creator

@simonauscher

Origin

Cuisine

French

Geographic

France, Europe

Various

Aspect

Texture

Silky, Glossy, Velvety

Flavors

Umami, Savory, Earthy, Briny, Rich, Tangy, Herbal, Bitter

Other

Price

High

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Discard after 2 hours), fridge : 3 days (Cool quickly,Store in an airtight container at 4°C / 40°F or below,Reheat until steaming hot), freezer : 3 months (Freeze in airtight portions,Thaw in the fridge overnight,Do not refreeze after thawing)