Hail To the Chef
Magickal Recipes of Ron Miller
reprinted from the Compost NewsLetter
[These recipes appeared in the Compost NewsLetter during 1990-92, while Ron was the executive chef of the Ristorante Donatello in San Francisco. All Magickal interpretations and comments are by Valerie Walker.]
Sauce Grand Venuere
Sweet and Sour Sauce
(Note: Use this game sauce for grilled chops or loin roast.)
1/2 pound venison scraps, cut into 1 inch pieces, fat removed
1/4 cup peanut oil
4 shallots, chopped
1 small onion, chopped
1 carrot, chopped
1 head garlic, peeled
2 or 3 bay leaves
4 sprigs fresh thyme
12 black peppercorns
12 juniper berries
1/2 cup raspberry or red wine vinegar
1 cup brandy
2 cups red wine
1 quart venison stock
3 tablespoons cornstarch
1/2 cup heavy cream
3 to 4 tablespoons red currant jelly
Brown the venison scraps in a heavy 2 quart sauce pan over high heat. When the meat is well browned, turn the heat down to medium, add the shallots, onion, carrots and garlic. Continue to stir until the vegetables have turned golden brown. Add the herbs, vinegar, brandy and red wine. Turn the heat up to high and boil until the liquid has reduced by half. Add the venison stock. Bring to a boil, skim and let the sauce simmer gently for 1 to 1 1/2 hours, skimming often. The sauce will have reduced by 1/4 to 1/3 and the flavor become rather intense. Dilute the cornstarch in a few tablespoons of water and stir just enough into the sauce to thicken it lightly. Add the cream and enough red currant jelly to balance the acidity of the vinegar. Cook the sauce another 10 minutes. Season to taste. Strain and keep warm until ready to serve.
The Chef