Venison with celery and licorice sauce
6 servings
150 minutes
Venison with celery and licorice sauce is a refined dish of European cuisine that embodies the traditions of hunting feasts and culinary mastery. The braised game acquires a rich flavor thanks to the exquisite blend of spices and wine notes, while the sweet licorice liqueur adds a subtle, slightly mysterious depth to the sauce. Celery is not just a garnish but a harmonious partner that reveals the meat in a new light; its delicate puree complements the dish's texture. This recipe is a play of contrasts where natural wildness meets aristocratic elegance. It is perfect for festive occasions when you want to impress guests with refined taste and elegant presentation. Each bite carries the spirit of nature enriched by culinary art.
1
Clean the meat from skin and veins, and rinse if necessary. Dry with a towel and leave covered at room temperature for an hour.
- Venison: 900 g
2
While it stands, prepare the sauce. In a dry pan, roast coarsely chopped mushrooms, parsnip, all the onion, carrot, and 100 grams of celery until golden brown. Remove from heat. In a saucepan, pour in broth, wine, and vinegar, add herbs, bay leaf, juniper, and peppercorns. Add the roasted vegetables, bring to a boil, reduce heat to medium, and simmer until about 150 grams remain — this will take about an hour. When the sauce is ready, strain it through a fine sieve, stir in 20 ml of licorice liqueur and brown sugar. Add salt to taste to balance the sweetness of the sauce.
- Champignons: 50 g
- Parsnip: 50 g
- Onion: 50 g
- Carrot: 50 g
- Celery: 700 g
- Meat broth: 500 ml
- Red dry wine: 400 ml
- Port: 50 ml
- Madeira: 50 ml
- Red wine vinegar: 10 ml
- Rosemary: 5 g
- Thyme: 5 g
- Tarragon: 5 g
- Parsley: 5 g
- Juniper berries: 2 g
- Black peppercorns: 2 g
- Bay leaf: 1 piece
- Licorice liqueur: 40 ml
- Brown sugar: 5 g
- Salt: to taste
3
While the sauce is simmering, prepare the celery. Cut 600 grams into large cubes and cook in juice until completely soft — this will take 20 minutes. The juice should almost completely evaporate. Mash with a fork, add liqueur, nutmeg, salt, and lemon juice. Cover and let it rest.
- Celery: 700 g
- Celery juice: 300 ml
- Licorice liqueur: 40 ml
- Noisette butter: 20 g
- Salt: to taste
- Lemon juice: 5 ml
4
Sear the venison for one minute on each side over medium heat in butter. The internal temperature should be around 43 degrees. Wrap the meat in foil and let it rest for 15 minutes.
- Venison: 900 g
- Butter: 20 g
5
Place celery puree on a plate, add pieces of sliced venison, drizzle with sauce, and garnish with celery leaves.
- Celery: 700 g
- Venison: 900 g
- Celery: 700 g