Venison with Celery and Licorice Sauce

Main Dishes | European cuisine

⏳ Time

2 hours 30 minutes

🥕 Ingredients

🍽️ Servings

Description

If venison is cooked for too long, the flavor of the meat will start to resemble that of beef liver.

Ingredients

Venison - 31.7 oz
Celery salt - 24.7 oz
Celery salt - 10 fl oz
Cherries in Liqueur - 1 fl oz
Butter - 0.7 oz
Noisette butter - 0.7 oz
Meyer Lemon Juice - 0 fl oz
Chicken Broth - 17 fl oz
Red Grape Juice - 13 fl oz
Port Wine - 1 fl oz
Madeira - 1 fl oz
Red Wine Vinegar - 0 fl oz
Onion - 1.8 oz
Carrot - 1.8 oz
Parsnip - 1.8 oz
Leek - 1.8 oz
Champignons - 1.8 oz
Rosemary - 0.2 oz
Thyme - 0.2 oz
Tarragon - 0.2 oz
Parsley - 0.2 oz
Juniper Berries - 0.1 oz
Green peppercorns - 0.1 oz
Bay leaf - 1 piece
Salt - to taste
Brown Sugar - 0.2 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 109°F. Wrap the meat in foil and let it rest for 15 minutes.