Roast Venison Sauce Recipe
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!
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.
