Grand Veneur Sauce

Ingredients (1 people)
  • 10 kg (22 lb) venison scraps (trimmings)
  • 200 g (7 oz/1 1/3 cups) shallots
  • 200 g (7 oz) carrots (about 3 1/4)
  • 200 g (7 oz) celery (about 5 ribs)
  • 8 juniper berries
  • 250 g (8.82 oz/2 sticks plus 2 tbsp) butter
  • 350 ml (1 1/2 cups) cognac
  • 15 liters (15 3/4 quarts) red wine
  • 3 liters (3 1/8 quarts) light chicken stock
  • 10 g (0.35 oz/5 tsp) crushed peppercorns
  • 100 g (3.53 oz/1 cup) frozen cranberries
  • 20 g (0.71 oz) dark chocolate (70 percent cocoa)
  • Red currant jelly


The day before, clean, peel, and wash all the vegetables. Marinate the venison scraps (trimmings) and the vegetables in 10 liters (10 1/2 quarts) of red wine in the refrigerator for 24 hours.

The next day, drain the venison scraps and vegetables. Brown the venison scraps in a Dutch oven or flameproof casserole dish until they are evenly browned. Add the butter and vegetables. Skim off the fat and then caramelize the pan juices. Deglaze with the cognac and reduce it until uniform in color. Deglaze a second time with the remaining red wine. Reduce completely until uniform in color. Deglaze a third time with half of the marinade, reduce by half, and then add the rest of the marinade and the stock. Bring to a boil, then put in a 160°C (325°F/gas mark 3) for 1 hour and 30 minutes.

When cooked, add the crushed peppercorns and frozen cranberries. Strain first through a colander and then through a conical strainer (sieve) lined with cheesecloth (muslin). Reduce until syrupy in consistency. Before serving, add the grated dark chocolate and the red currant jelly and season to taste.

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