CookEat Recipe
Venison Steaks Tokathian
Pan-fried venison steaks with a spiced currant-jelly sauce, sultanas, lemon and cream.
Method
Steps
Step 1
Put the three pounds raw veal bones into a large food-safe stockpot with the five gallons cold water. Use equipment with room for the full batch and safe headspace. Bring to a boil and carefully skim off the scum.
Step 2
Peel the four medium carrots, two small turnips and two onions and leave them whole. Add them with the one parsley root, three leeks and two celery stalks. Cover and gently boil for four hours, skimming as needed.
Step 3
Strain all the white broth through clean food-safe cheesecloth, removing all bones and vegetables. Divide all the actual finished broth into small shallow containers, cool rapidly in an ice or cold-water bath and refrigerate at 40°F or below within two hours; freeze for longer storage. Keep it cold while preparing the demi-glace.
Step 4
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 butter over the vegetables and roast until the bones, meat and vegetables are golden, without burning.
Step 5
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 6
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 7
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 actual gill of the finished demi-glace before adding any broth and keep that portion briefly hot at 140°F or above. Divide the remaining demi-glace into small shallow containers, cool rapidly and refrigerate at 40°F or below within two hours; use within forty-eight hours or freeze.
Step 8
Take a little of the finished chilled white broth and bring it to a full rolling boil, stirring and verifying at least 165°F. Add just enough of this hot broth to the measured one gill demi-glace to make it somewhat fluid. Keep all this loosened portion briefly hot at 140°F or above for the sauce.
Step 9
Use six raw five-ounce steaks cut from the round of commercially refrigerated and properly aged farm-raised red deer. Keep within the supplier’s storage and use-by instructions. Season all over with the separate one teaspoon salt, half a teaspoon black pepper, one saltspoon freshly grated nutmeg and one saltspoon ground cinnamon. Melt lard and measure two tablespoons into a sauté pan. Arrange the steaks side by side and briskly fry for four minutes on each side as a guide, continuing as needed until the thickest centre of each reaches at least 71°C. Transfer to a clean hot dish and keep briefly hot at 140°F or above.
Step 10
Remove all frying fat from the pan. Add four tablespoons currant jelly and stir until melted, then add all the loosened measured one-gill demi-glace portion. Pick over two ounces Izmir-origin seedless sultana raisins, remove any stalks and add them. Boil gently for five minutes, then squeeze in the juice of a quarter lemon and mix in half a gill pasteurized cream. Pour the hot sauce over the steaks and serve promptly.
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