📝 About This Recipe
This exquisite, crystal-clear broth represents the pinnacle of classical French technique, capturing the intense, earthy soul of wild game. By utilizing a traditional 'clarification' or 'raft,' we transform a robust stock into a shimmering, amber nectar that dances with notes of juniper, thyme, and dark berries. It is a sophisticated starter that warms the palate and showcases the chef's mastery over flavor and clarity.
🥗 Ingredients
The Base Stock
- 2 quarts Rich Game Stock (Chilled until gelatinous; made from venison, duck, or pheasant bones)
The Clarification Raft
- 1 pound Lean Ground Venison (Must be very lean and chilled)
- 6 large Egg Whites (Lightly whisked)
- 1/2 cup Carrots (Finely minced (brunoise))
- 1/2 cup Leeks (White part only, finely minced)
- 1/2 cup Celery (Finely minced)
- 2 tablespoons Tomato Paste (Adds color and acid to help coagulation)
Aromatics & Seasoning
- 6 pieces Juniper Berries (Crushed)
- 10 pieces Black Peppercorns (Whole)
- 3 sprigs Fresh Thyme
- 1/4 cup Dry Sherry (High quality, like Amontillado)
- to taste Kosher Salt
The Garnish
- 1 tablespoon Fresh Chives (Finely snipped)
- 1/4 cup Wild Mushrooms (Sautéed in butter for garnish)
👨🍳 Instructions
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1
Begin with a cold, degreased game stock. It is vital that the stock is cold so the proteins in the raft can coagulate slowly and trap impurities.
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2
In a large, heavy-bottomed stockpot, combine the ground venison, finely minced carrots, leeks, and celery. Mix thoroughly with your hands or a wooden spoon.
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3
Add the whisked egg whites and tomato paste to the meat and vegetable mixture. Stir until well combined into a paste-like consistency.
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4
Slowly pour the cold game stock into the pot with the meat mixture. Whisk vigorously to ensure the 'raft' ingredients are fully suspended in the liquid.
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5
Place the pot over medium heat. Add the crushed juniper berries, peppercorns, and thyme sprigs.
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6
Stir the mixture frequently and gently until it reaches approximately 120°F (50°C). This prevents the meat from sticking to the bottom before the raft forms.
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7
Stop stirring once the raft begins to float to the surface. As the liquid nears a simmer, the egg whites and meat will solidify into a thick 'cake' on top.
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8
Gently poke a small hole (about 2 inches wide) in the center of the raft using the handle of a wooden spoon. This acts as a chimney, allowing steam to escape and preventing the raft from breaking.
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9
Reduce the heat to the lowest possible setting. You want a very gentle simmer where bubbles just barely break the surface in the 'chimney' hole. Simmer undisturbed for 1.5 to 2 hours.
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10
Carefully ladle the clear consommé out through the chimney hole, passing it through a chinois or a fine-mesh sieve lined with several layers of dampened cheesecloth.
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11
Discard the raft. Stir in the dry sherry to the strained liquid to provide a bright, acidic finish and a beautiful mahogany hue.
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12
Taste and season with kosher salt. Remember that consommé should be seasoned at the very end to ensure the saltiness is perfectly balanced after reduction.
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13
Keep the consommé hot but do not let it boil again, as this can cloud the liquid. Serve in warmed bowls with sautéed mushrooms and a sprinkle of chives.
💡 Chef's Tips
Always start with a cold stock; if the stock is hot, the egg whites will cook instantly and won't trap the microscopic particles. Never let the consommé reach a rolling boil once the raft has formed, as the turbulence will break the raft and cloud the soup. Dampen your cheesecloth with water before straining; this prevents the cloth from absorbing the precious broth. If your consommé is still slightly cloudy, you can repeat the clarification process with two egg whites, but usually, one proper raft is sufficient. Use a 'protein-heavy' stock; a stock with high gelatin content provides a superior mouthfeel that is essential for a luxury consommé.
🍽️ Serving Suggestions
Pair with a glass of chilled Amontillado Sherry to mirror the notes in the broth. Serve with small, delicate game-meat quenelles or marrow dumplings for a heartier presentation. Accompany with thin slices of toasted brioche topped with a wild mushroom duxelles. A garnish of gold leaf can be added for a truly opulent, formal dinner service. Pair with a crisp, earthy Pinot Noir to complement the gamy, forest-floor flavors.