📝 About This Recipe
Known as the 'Great Huntsman's Sauce,' Sauce Grand Veneur is the most prestigious derivative of Sauce Poivrade, representing the pinnacle of French game cookery. This luxurious, velvet-textured sauce is characterized by its deep mahogany hue, a sharp kick of crushed peppercorns, and a sophisticated finish of red currant jelly and heavy cream. It is designed to elevate venison, wild boar, or even a fine beef tenderloin into a regal feast fit for royalty.
🥗 Ingredients
The Aromatics (Mirepoix)
- 1 medium Carrot (finely diced)
- 1 small Onion (finely diced)
- 1 piece Celery stalk (finely diced)
- 2 tablespoons Unsalted butter (for sautéing)
The Reduction Base
- 1 tablespoon Black peppercorns (coarsely crushed with a mortar and pestle)
- 1.5 cups Dry red wine (use a bold wine like Syrah or Cabernet)
- 1/4 cup Red wine vinegar
- 2 sprigs Fresh thyme
- 1 piece Bay leaf (dried)
The Body and Finish
- 2 cups Demi-glace (high-quality beef or veal stock reduction)
- 2 tablespoons Red currant jelly (provides the signature sweet-tart balance)
- 1/4 cup Heavy cream (chilled)
- 2 tablespoons Cold unsalted butter (cubed, for the final 'monter au beurre')
- to taste Salt (use fine sea salt)
👨🍳 Instructions
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1
In a heavy-bottomed saucepan over medium heat, melt the 2 tablespoons of butter. Add the finely diced carrot, onion, and celery.
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2
Sauté the vegetables for 8-10 minutes until they are soft and have taken on a light golden-brown color, which deepens the flavor profile.
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3
Add the coarsely crushed peppercorns to the pan and toast them with the vegetables for 1 minute until fragrant.
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4
Deglaze the pan by pouring in the red wine and red wine vinegar, scraping the bottom of the pan to release any browned bits (fond).
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5
Add the thyme sprigs and bay leaf. Bring the liquid to a simmer and reduce it by half, which should take about 15 minutes.
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6
Pour in the demi-glace. Bring back to a gentle simmer, skimming any foam that rises to the surface with a spoon.
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7
Allow the sauce to simmer uncovered for 30-40 minutes until it has reduced further and coats the back of a spoon (nappé consistency).
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8
Strain the sauce through a fine-mesh sieve (chinois) into a clean saucepan, pressing on the solids to extract all the liquid. Discard the solids.
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9
Return the strained sauce to low heat and whisk in the red currant jelly until completely dissolved.
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10
Slowly stir in the heavy cream. This will transform the sauce from a dark brown to a rich, creamy mahogany color.
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11
For the final touch of elegance, whisk in the cold cubes of butter one at a time (monter au beurre) until the sauce is glossy and thick.
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12
Taste and adjust seasoning with salt. Keep warm in a bain-marie or over very low heat until ready to serve, but do not let it boil again.
💡 Chef's Tips
Use a high-quality, gelatinous demi-glace; if using store-bought stock, reduce it significantly first to ensure the sauce has body. Do not over-crush the peppercorns into a powder; you want distinct 'cracked' pieces for a controlled, spicy infusion. If the sauce is too tart, add an extra teaspoon of red currant jelly; if too sweet, a drop of vinegar can balance it. When adding the final butter, ensure it is ice-cold and the sauce is not boiling, or the sauce may 'break' and lose its sheen.
🍽️ Serving Suggestions
Serve generously over seared venison medallions or roasted rack of wild boar. Pair with a robust, earthy red wine such as a Hermitage or a Châteauneuf-du-Pape. Accompany the dish with chestnut purée or buttered spaetzle to soak up the rich sauce. Garnish the plate with a few fresh red currants or a sprig of fried rosemary for a professional touch.