CookEat Recipe
Game-Bone Salmi Sauce
A strained port and demi-glace sauce made with deer bones, mushrooms and herbs.
Method
Steps
Step 1
Preheat a conventional oven to 400°F. Put the ten quarts cold water in a very large stockpot with ample headroom and begin heating. Have a butcher clean and cut the two fresh raw white calf feet into small pieces. Put them in a roasting pan with the half pound raw ham cut into pieces, one pound veal bones, two carrots, two onions and two leeks, all sliced, the three branches parsley root and one celery branch, sliced. Add the ten cloves, four bay leaves, twenty whole allspice berries, two tablespoons whole black peppercorns, one teaspoon thyme and one and a half tablespoons salt. Spread about four tablespoons rendered pork lard over the vegetables and roast until the bones, meat and vegetables are golden, without burning.
Step 2
Transfer the complete roasted mixture to the stockpot and add the one pint canned tomatoes. Bring slowly to a boil and cook for thirty minutes. Cover, lower the heat and keep at a gentle simmer until the liquid has reduced by half. Before proceeding, check that the meat on the feet and the ham have each reached at least 70°C for two minutes, probing away from bone.
Step 3
In a second very large saucepan, heat the three ounces butter, stir in the six tablespoons flour and cook for twenty minutes, stirring regularly, until the roux is thoroughly brown. Carefully pour the hot stock mixture into the roux, mixing well. Keep at a very gentle simmer for twelve hours, stirring regularly and adjusting the heat to prevent catching.
Step 4
Mix in the half pint sherry, then strain through a clean fine conical strainer into clean heat-safe containers, removing all bones and aromatics. Measure one gill of the actual finished demi-glace for this sauce. Loosen that measured portion with a little hot ready-to-use unsalted veal broth until somewhat fluid, and keep all of it hot for immediate use. Rapidly cool the remaining demi-glace in shallow containers and refrigerate at 40°F or below within two hours; use within forty-eight hours or freeze.
Step 5
Finely slice the separate one onion, three shallots, separate one carrot and two medium fresh mushrooms. Brown in a saucepan with the half pound cleaned raw food-grade farmed deer bones and separate half ounce butter for ten minutes, stirring occasionally.
Step 6
Add one teaspoon freshly crushed black peppercorns, measured after crushing, half a teaspoon salt, separate one bay leaf, one thyme sprig, separate one clove and one chervil branch. Pour in half a gill port wine and boil briskly for five minutes.
Step 7
Add all the loosened one-gill demi-glace portion and the separate half gill water. Mix and simmer gently for about twenty minutes, continuing until any meat attached to the deer bones reaches 75°C for thirty seconds. Skim off the fat, strain through a clean fine conical strainer and then clean food-safe fine cloth, removing every bone and hard aromatic, and serve promptly.
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