Venison with Celery and Licorice Sauce
Main Dishes • European
Description
If venison is cooked for too long, the flavor of the meat will start to resemble that of beef liver.
Ingredients
- Venison 30 oz
- Celery salt 25 oz
- Celery salt 10 fl oz
- Cherries in Liqueur 0 fl oz
- Butter 0 oz
- Noisette butter 0 oz
- Meyer Lemon Juice 0 fl oz
- Chicken Broth 15 fl oz
- Red Grape Juice 15 fl oz
- Port Wine 0 fl oz
- Madeira 0 fl oz
- Red Wine Vinegar 0 fl oz
- Onion 0 oz
- Carrot 0 oz
- Parsnip 0 oz
- Leek 0 oz
- Champignons 0 oz
- Rosemary 0 oz
- Thyme 0 oz
- Tarragon 0 oz
- Parsley 0 oz
- Juniper Berries 0 oz
- Green peppercorns 0 oz
- Bay leaf 1 piece
- Salt to taste
- Brown Sugar 0 oz
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Remove the skin and sinews from the meat, and rinse it if necessary. Pat it dry with a towel and let it rest covered at room temperature for one hour.
Step 2
While it sits, prepare the sauce. In a dry skillet, sauté the coarsely chopped mushrooms, parsnip, all the onions, carrots, and 100 grams of celery until they turn a bright golden color. Remove from heat. In a saucepan, combine the broth, wine, and vinegar, then add the herbs, bay leaf, juniper berries, and whole peppercorns. Add the sautéed vegetables, bring to a boil, reduce the heat to medium, and let it simmer until about 150 grams remain — this will take about an hour. Once the sauce is ready, strain it through a fine sieve, stir in 20 ml of licorice liqueur and brown sugar. Season with salt to balance the sweetness of the sauce.
Step 3
While the sauce reduces, prepare the celery. Cut 600 grams into large cubes and cook in juice until completely tender, which will take about 20 minutes. The juice should almost evaporate completely. Mash with a fork, then add liqueur, nutmeg, salt, and lemon juice. Cover and let it rest.
Step 4
Sear the venison for one minute on each side over medium heat in butter. The internal temperature should reach about 110°F. Wrap the meat in foil and let it rest for 15 minutes.
Step 5
Place the celery puree on a plate, add pieces of sliced venison, drizzle with sauce, and garnish with celery leaves.
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