Roasted Venison Recipe (Sauce Making) – This is part II of our roasted venison recipe. With this simple classic sauce making technique, you can make a great sauce not only for your venison meat but also many other delicious sauces!
Last week I showed you how to make roasted venison recipe. This time, I am going to show you how to make a great sauce that goes well with it. I have decided to separate this venison recipe into 2 parts because I feel that it will turn into an extremely long blog post.
Secondly, it might be too overwhelming for readers, who are new to cooking or new to European food in general because this was how I felt when I started cooking. Don’t worry this method is not difficult and once you master this sauce making technique, you can easily create many types of other sauces.
Thirdly, this is also one of the basic sauce making techniques and I think it will be useful for newbies to get a general idea on how it works (or as an introduction). Since it is all about the creamy brown sauce of our roasted venison recipe, I am not going into details. If you are interested in a detailed blog post on basic sauce making techniques. Then leave me a comment in the comment section below.
Tips on making Roasted Venison Recipe (Sauce making)
Roux: A traditional way of making an excellent sauce is using roux. Roux is a mixture of equal amount of fat (e.g. butter and oil) and flour. This mixture is then used to thicken up liquids such as sauces, gravies and soups. It is the base of several French mother sauces. With this basic sauce making technique, you can conquer making almost any sauce. In this post, I am introducing you to this method. It is also my preferred method on making sauces.
For the roux, you will need to use 1 portion of flour to 1 portion of fat (e.g. butter, oil). In this case, I am using 10g of flour to 10g of butter (you know how much I love my butter). The sauce of this roasted venison recipe is a brown sauce because the colour of the broth is darker in comparison to chicken broth or milk. In order to get a brown sauce, you will need to a blond or a darker roux. You can achieve this by cooking the flour-fat mixture for about 10 – 20 minutes (depending on how brown you want your sauce to be) and slowly add your broth to your roux. Personally, I find browning the butter first and adding in my flour next is easier to achieve a blond roux. Lastly, add your liquid slowly into the mixture. Just be careful not to burn your butter and constantly stir your roux.
Broth: Roux is used to thicken your sauce. However, you would still need some sort of liquid for your sauce making process. You can use broths such as vegetable broth or beef broth or chicken. However, one of the easiest and delicious way to do so, is to use the broth that we have just roasted the venison in. The trick of this sauce making method is to add broth in small portions into the roux and stir the sauce constantly. This is to prevent burning and lumps in your sauce.
Heavy cream: Heavy cream is completely optional while making this sauce. This is purely our family’s preference. You can enjoy this brown sauce as its own or add some cream to get a cream sauce. We love our Rahmsoße (cream sauce) because heavy cream just tied the brown sauce altogether and adds a creamy flavour to the sauce.
How to make Roasted Venison Recipe (Sauce making)
To begin, we will make a roux. Using 1 part of butter to 1 part of all-purpose flour. Since this is a brown sauce, melt butter in a pot over medium-high heat. Be careful not to burn the butter. Instead, you can melt butter over low-medium heat for a longer period to get a “browner” butter. Turn the heat to medium and add in same the amount of all-purpose flour. Stir the mixture continuously with a wooden spoon or with a whisk.
Make sure that all-purpose flour has been thoroughly mixed. You can also cook the fat/flour mixture for a longer period of time to get a darker roux for the base of your sauce making.
Slowly add broth into the mixture. Add one portion (e.g. one-third) of the broth from the venison recipe (see recipe from last week) and stir the mixture continuously to prevent lumps. Once the broth is blended into the mixture, add in the next portion of the broth into the pot and mix until you get a smooth texture.
It is importantly to continue stirring the mixture and adding only small portions of sauce, so that we get a smooth and not a lumpy sauce. In case, you run out of broth, simply just add beef broth to the mixture. Continue the process until you get an ideal consistency of your preference. Season according to your preference. I usually skip this step since I have added enough seasoning in the roasted venison recipe. Bring the sauce to a boil and add in the heavy cream. Mix the sauce and turn off the heat.
This recipe goes well
What to serve with Roasted Venison Recipe (Sauce making)
Simply pour the sauce over the venison dish and serve extra sauce in a sauce boat. Just as I mentioned in my roasted venison recipe from last week. In my family, I always serve the roasted venison main dish with authentic German Spätzle, some German red cabbage as our side dishes and lingonberry sauce. The extra sauce is also pour over the Spätzle, so that you can enjoy the German egg noodles even more!
How to store Roasted Venison Recipe (Sauce making)
In an airtight container and store the sauce for about 2 days in the refrigerator. In addition, you can reheat the venison meat in the sauce over medium heat. You can freeze this sauce without the cream up to 2 months. Add in the heavy cream while you reheat the sauce.
Have you tried this recipe? If yes, I hope you enjoy the recipe as much as my family does. Show me and tag me #chenguins on social media, so that I can see your recreation as well.
I would like to know what is your secret sauce making technique? Share it with me in the comment section below!
Until next time & guten Appetit!
Greetings from the Black Forest,
Pia
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Roast Venison Sauce Recipe
Ingredients you need
- 10 g Butter
- 10 g All-purpose Flour
- 100 ml Broth from venison reipe
- 20-40 ml Heavy cream
Directions
- To begin, we will make a roux. Using 1 part of butter to 1 part of all-purpose flour. Since this is a brown sauce, melt butter in a pot over medium-high heat. Be careful not to burn the butter. Instead, you can melt butter over low-medium heat for a longer period to get a “browner” butter. Turn the heat to medium and add in same the amount of all-purpose flour. Stir the mixture continuously with a wooden spoon or with a whisk. Make sure that all-purpose flour has been thoroughly mixed.
- Slowly add broth into the mixture. Add one portion (e.g. one-third) of the broth from the venison recipe (see recipe from last week) and stir the mixture continuously to prevent lumps. Once the broth is blended into the mixture, add in the next portion of the broth into the pot and mix until you get a smooth texture. It is important to continue stirring the mixture and adding only small portions of sauce, so that we get a smooth and not lumpy sauce. In case you run out of broth, simply just add beef broth to the mixture.
- Continue the process until you get an ideal consistency of your preference. Bring the sauce to a boil and add in the heavy cream. Mix the sauce and turn off the heat.
- Pour the sauce over the venison dish and serve extra sauce in a sauce boat.
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