Wild Cream Sauce and Wild Jus – Basic Recipe

Heat the lard in a saucepan and fry the venison cuttings in it. Add the cleaned and diced vegetables and spices and sauté. Add the blackcurrant jelly, lightly caramelize and extinguish with orange juice and port wine.

Boil completely and repeat the ganue two more times with red wine. Add the game stock and simmer on low heat for about 40 minutes.

Pour through a hair sieve and cook with the liquid whipped cream (1) and the gin (1). Add the butter with a blender. Season the sauce with salt, pepper and gin (2) and stir in the whipped cream (2).

Prepare the game jus in the same way, but without whipped cream, but only fill up with game stock and boil down.

Tip: Cook only with high-quality spices – they are the be-all and end-all of a good dish!

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