Venison or game jus

Name: Venison or game jus
Cuisine: Northern Europe
Ingredients: 1 kg venison/game trimmings, cut into a small dice; 1 kg venison/game trimmings, cut into a small dice; oil to fry; 2 large carrots, finely diced; 1 large onion, finely diced; 1 stick celery, finely diced; 3 cloves garlic, not peeled, just cut in half; 2 tsp tomato purée; ½ bottle red wine; sprig of fresh thyme; about 6 litres venison or game stock (see page 148); about 6 litres venison or game stock (see page 148); salt and pepper; salt and pepper

Preparation info

Difficulty
Easy

Appears in

Venison

By José Souto

Published 2015

About

A venison or game jus is a reduced fortified stock, that is to say, a good stock that has been enriched with meat trimmings and then allowed to reduce so that the natural gelatine in the meat acts as a natural thickening. A jus has no flour or any other thickener in the sauce. It can be quite strong and should be used sparingly as it can overpower the meat.

Ingredients

Europe
United Kingdom
Stock
Gluten-free

Ingredients

Method