Venison Sauces

This is a collection of three heritage sauces designed specifically for venison, though they work beautifully with hare, fawn, kid, or roast mutton too. Each takes a different approach to complementing rich game meat.

The sharp sauce dissolves loaf sugar in champagne vinegar, creating a bright, acidic counterpoint that cuts through the dense richness of roasted venison. Skim it carefully as the sugar melts to keep it crystal clear.

The sweet sauce melts currant jelly into wine, red or white depending on what suits the dish. Served warm, it coats the meat in a glossy, fruity glaze. Served cold in a small glass, it becomes more of a condiment.

The gravy takes a different route entirely. Venison trimmings or mutton shanks get broiled until deeply browned, then stewed low to extract every bit of flavor. A teaspoon of walnut pickle stirred in at the end adds an earthy, tangy depth you won’t find in modern gravies.

Chef Tips

• For the sharp sauce, use the best quality champagne vinegar you can find. Cheap vinegar tastes harsh no matter how much sugar you add.
• Skim the sharp sauce carefully as the sugar dissolves. Any impurities will cloud the finished sauce and affect the texture.
• Match your wine color to the jelly in the sweet sauce. Red currant jelly with red wine gives you a deep, jewel-toned sauce; white with white keeps it light and delicate.
• Broil the meat trimmings for the gravy on high heat until genuinely brown, not just warm. That browning is where all the gravy’s depth comes from.