Redcurrant Purée Sauce for Venison
Use Purée Redcurrant, Frozen, Boiron (1kg) to make this recipe. Redcurrant purée gives venison sauce clean acidity without seeds or skins. Reduce it with stock and juniper, then whisk in cold butter for a smooth finish that complements rather than masks the meat.
At a glance
- Yield: 4
- Preparation: 5 minutes
- Cooking: 15 minutes
- Chilling or freezing: None
Ingredients
- 200g redcurrant purée, thawed
- 250ml beef or game stock
- 1 shallot, finely chopped
- 4 juniper berries, lightly crushed
- 1 tbsp balsamic vinegar
- 1 tsp soft brown sugar, optional
- 25g cold unsalted butter
- Fine sea salt and black pepper
Method
- After cooking the venison, remove it to rest and pour excess fat from the pan.
- Add the shallot and juniper to the pan and cook for two minutes. Deglaze with balsamic vinegar.
- Add the stock and reduce by half. Stir in the purée and simmer for four to five minutes.
- Strain if preferred, taste and add sugar only if needed. Remove from the heat and whisk in cold butter before serving.
Why this recipe works
Venison benefits from fruit acidity, but jam can make a pan sauce too sweet. Purée gives direct redcurrant flavour and lets you control sugar separately.
Practical tips and variations
- Use unsalted stock so reduction does not become overly salty.
- Rest the venison while the sauce reduces and add the resting juices at the end.
- Do not boil once the butter has been added.
Serving and storage
Prepare the sauce base without butter up to two days ahead. Chill, reheat and finish with butter just before serving.
Frequently asked questions
What can replace juniper?
Use a small thyme sprig and two black peppercorns for a different but still savoury profile.
Can I serve redcurrant sauce with duck?
Yes. It also pairs well with duck, lamb and roast pork.
How do I fix a sauce that is too sweet?
Add a few drops of balsamic vinegar and a pinch of salt, tasting between additions.
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