Begin by chopping the deer bones in more manageable pieces. In total I had 2 kg of bones. Place the bones on an oven tray and toast them at 200 °C (392 °F) for 40 minutes.
Meanwhile we can prepare the vegetables. Cut the onions in half and clean them. Then slice them in thick slices. Now clean the celeriac by cutting away the skin and cut it in even cubes. Also cut and clean the leek. I use the top part, but the bottom part is fine as well. Cut it in even slices and do the same with the carrot and the celery.
Then add a drizzle of oil to a big pot and start pan frying all the deer trimmings, fat and silver skin.
Once a nice colour starts to form also add the cut vegetables. Pan fry this for around 10 minutes. You really want a nice golden colour, and a font needs to form on the bottom.
When that’s the case add the tomato puree. Pan fry this for a couple minutes as well and then deglaze the pan with the madeira wine. Let the madeira reduce for around 70 to 80%.
Now the bones should be done and have a lovely colour. Add them to the pan as well. The fat from the tray you need to pass through a fine sieve. I keep this for pan frying or use it to confit. Very delicious! Pour around half a litre of water on the tray and let it soak in the oven for another 5 to 10 minutes.
Meanwhile you can already add enough water to the pan to submerge all the ingredients. Then also add the water from the tray together with a the garlic that’s cut in half, the thyme, the bay leaves, the coriander seeds and the black pepper.
Bring this to a simmer and then let it simmer on the lowest heat for at least 12 hours. If needed add some more water in between to keep it submerged. I even left it for 18 hours.
After that pass it through a colander that’s lined with a fine sieve and let it drip for at least 30 minutes so you don’t waste a single drop.
Reduce the sauce till you’re happy with the flavour. In between you need to clean the top by removing any fat or protein. I do this with a ladle and rinse the ladle in some hot water to keep it clean as well.
Once you’re happy with the result you can pass it through a fine sieve once more. Tap the side of the sieve to speed up the process.
Now it's incredibly rich and I just love this. You could reduce it a little bit more, so it becomes a bit thicker and a little bit more sticky. But then I think it also becomes too heavy. Plus, I infuse the sauce with some tarragon. Just submerge the tarragon in the hot sauce and leave it for about 30 minutes. Don't leave it in all the time because tarragon is so strong.
Then pass it through a sieve once more. Again tap the side of the sieve and then you can keep the sauce covered in your fridge for later.
