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.]
Selvagina Sauce
1/2 pound venison shoulder or stew meat cut into 1" cubes
3 tablespoons peanut oil
1 medium onion, diced
1 carrot, diced
1 rib celery, diced
1 tablespoon tomato paste
12 juniper berries
12 whole black peppercorns
3 bay leaves
1 cup red wine
1/2 cup brandy
1 quart water
1/4 cup heavy cream
2 tablespoons unsalted butter
1/4 cup freshly grated parmesan cheese
Heat a heavy 4 quart saucepan over high heat. When it is quite hot, add the oil to the pot and brown the venison meat.
When it is nice and brown and a glaze has formed on the bottom of the pan, turn the flame down to medium and add the diced vegetables. Stirring often, cook the vegetables until they turn golden brown.
Add the tomato paste and the herbs and stir them into the contents of the pot for 1 minute. Deglaze with the red wine and brandy and set the liquid to reduce over medium heat until it is reduced by one half.
Add the water. Tie the juniper berries, peppercorns and bay leaves in a bag made of cheesecloth and add them to the pot. When the pot has come to a boil, skim the sauce well and set it to simmer over very low heat for 3 to 4 hours. Add a little water occasionally to maintain the level of liquid above the solids in the pot and skim from time to time.
After the sauce has gently cooked for 3 or 4 hours the meat will be easily shredded. Strain the sauce into a bowl or other container large enough to hold both the liquid and the meat. Discard the herb bag. Chop the meat, either by hand or in small batches in a food processor until it is shredded very fine and add it to the liquid in the bowl, mixing well. The sauce should not be soupy at this point, the meat and liquid forming a homogenous mass.
To finish the sauce, heat it over medium flame with the cream until it is hot. Add the butter and parmesan cheese and mix well just until they have been incorporated into the sauce. Adjust the seasoning and serve with a large robust pasta such as papardelli, fusilli, penne or in a lasagna.
Serves 6 as a main course, 12 as an appetizer.
The Chef