Hints & Tips for Creating a Delicious Sauce for your Young National Chef of the Year Venison Main Course using either the Bonemasters Global Beef or Veal Stocks

 

To help you craft a rich and flavourful sauce for your venison dish for the competition, consider the following guidance:

Choose the Right Stock
  •  You can use either Bonemasters Global Beef Stock or Veal Stock as your base.
  • Both stocks are produced using time-honoured methods to ensure depth and authenticity of flavour.
Quality You Can Trust
  • Bones are cut to precise specifications for optimal extraction.
  • Mirepoix is hand-cut to maintain consistency and quality.
  • Stocks are prepared in open kettles and carefully hand skimmed.
  • Each stock is reduced to the ideal ready-to-use brix level, delivering consistency straight from the pack.
Efficiency & Consistency
  • These stocks are ready to use, so there is no need for significant further reduction.
  • This allows you to focus on refining flavour rather than preparation time.
Maximise Flavour
  • Make full use of all available venison trim.
  • Incorporate the fond from the cooking process to build depth and richness.
  • Enhance your sauce with characterful aromatics of your choosing
Final Touch
  • Aim to create a sauce that complements your dish and showcases your skill.
  • Strive for a result that is balanced, refined, and something you are truly proud of.

If you require any additional information, please contact our Culinary Lead, Hayden Groves on hayden@bonemasterseurope.eu or find more information on our website www.bonemastersglobal.com