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Wild jus

A rich gravy with a delicious game flavor.

Ingredients

100gTomato paste
2winter carrots
4Red wine
1Red port
1Leek
4Shallots
parsley, thyme, bay leaf
3Onions
4kgvenison shank
4juniper berries

Preparation

  1. Preheat the oven to 220°C. Place the meat in a roasting tray in the oven until golden brown all over.
  2. Clean the vegetables and cut into large pieces.
  3. Fry the vegetables in oil until nicely caramelized.
  4. Add the meat to the vegetables and deglaze with 4 dl red wine and 1 dl red port. Let this reduce slightly.
  5. Put the tomato paste in a pan and let it lose its acidity. Add the tomato paste to the red wine, vegetables, and meat.
  6. Let the jus simmer for about 6 hours until the osso buco is well cooked.
  7. Strain the jus through a muslin cloth and reduce until the desired flavor and thickness is reached.