Squab or guinea fowl jus gras

Squab or guinea fowl jus gras

By
From
Becasse
Makes
500 ml
Photographer
Steve Brown

Gras is the French word for fat, and jus gras is a very tasty, rustic style of sauce where the fats released by the carcass during the roasting process are not drained away. This results in a thick layer of fat on top of the concentrated jus, which you whisk back in to emulsify the sauce before serving.

Ingredients

Quantity Ingredient
30ml non-scented cooking oil
500g game bones and carcasses, chopped small
200g unsalted butter
5 shallots, finely sliced
150g button mushrooms, finely sliced
3 garlic cloves, crushed
200ml white wine
200ml madeira
1 litre Game stock
3 sprigs thyme

Method

  1. Heat a large heavy-based saucepan over a medium-high heat. Add the oil and then the game. Cook until the bones have caramelised a golden-brown all over. Add the butter and heat to a nut-brown foam. Add the shallots, mushrooms and garlic and continue to cook over a medium heat until everything has caramelised a deep golden-brown.
  2. Deglaze the pan with the white wine, being sure to scrape up all the sticky sediment from the bottom of the pan. Reduce to a sticky syrup then add the Madeira, game stock and thyme. Bring to the boil then lower the heat and simmer gently for 20 minutes until reduced to a sauce. Don’t over-reduce the stock or it will become overpoweringly strong.
  3. Leave to cool slightly then pour through a chinois or fine sieve. Tap the sieve lightly; don’t press the contents to extract more liquid as it will make the jus cloudy. This jus is at its best used on the same day, but will keep up to 2 days in the refrigerator or for a month in the freezer.
Tags:
restaurant
Becasse
Justin
North
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