Venison Ribs and Tenderloin in Sweet and Sour Morello Cherry and Juniper Sauce
- 3 pounds venison (roebuck) rack (1.4 kg)
- olive oil
- fleur de sel
- Sarawak pepper
- aged wine vinegar
- 3 1/2 tablespoons light venison stock (5 cl)
- 1/4 teaspoon dried lime rind, diced (1 g)
- 1/4 teaspoon Indonesian long pepper, crushed (1 g)
- 1 ounce shallots, minced (30 g)
- 1 3/4 ounces fennel (50 g)
- 1 1/2 ounces porcini mushrooms (40 g)
- 10 ounces cherry juice (30 cl)
- 7 ounces sour cherries (e.g. Morello) (200 g)
- 8 1/2 ounces cherry vinegar (25 cl)
- 20 black peppercorns
- 8 juniper berries
- 20 coriander seeds
- 30 star anise pods
- 1 dash Chinese five spice blend (anise, cinnamon, fennel, chile pepper, cloves)
- 1/2 ounce butter (15 g)
Step 1: Venison
Separate the saddle from the racks of the roebuck.
Cut the fillets away from the saddle, remove the nerves, and cut into 4 even noisettes.
Cut the forequarters in half, and trim the racks. Remove every other rib.
Save the trimmings to make the sauce
Step 2: Sauce
Heat a trickle of grapeseed oil in a pot, and sear the venison trimmings. Add the peeled, julienned shallots, the coarsely ground pepper, the juniper berries, and a dab of butter.
When all of the ingredients have browned well, deglaze with the aged red wine vinegar and reduce completely. Cover with red wine and reduce by half. Add the stock, bring to a boil, skim, simmer on the edge of the range. Cook for 2 1/2 hours, skimming often.
Once cooked, remove the sauce from the heat and let sit for 15 minutes. Strain through a fine-meshed chinois without pressing, and cool immediately.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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