Ius in Caprea Assa (Sauce for Roebuck, Another Way)
Aliter Ius in Caprea (Sauce for Roebuck, Another Way) is a traditional Ancient Roman recipe for a classic pepper, herb, parsley, oregano, rue, stock, honey and passum that's thickened with starch and which goes well with venison steaks. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Sauce for Roebuck, Another Way (Aliter Ius in Caprea).
Aliter ius in caprea: piper, condimentum, petroselinum, origanum modicum, rutam, liquamen, mel, passum et olei modicum. amulo obligabis.
Translation
Sauce for Roebuck, Another Way: [Mix] pepper, green herbs, parsley, a little oregano, rue, stock, honey, passum and a little olive oil. Thicken with starch.
For the Sauce:
1/2 tsp freshly-ground black pepper
1 sprig of rosemary, leaves minced
1 tbsp basil, shredded
1 tbsp coriander leaves, shredded
1 tbsp parsley, shredded
1 tsp dried oregano, crumbled
pinch of dried rue, crumbled
2 tsp honey
250ml game or beef stock
120ml passum
2 tsp olive oil
1 tbsp cornflour blended to a slurry with 4 tbsp water (originally wheat starch would have been used)
Method:
Combine the black pepper, herbs and rue in a mortar. Pound to a paste then work in the honey, passum and olive oil.
Scrape into a pan and whisk in the meat stock. Bring to a boil, reduce to a simmer and cook for about 10 minutes for the flavours to meld. Now whisk in the cornflour slurry, bring back to a simmer and cook until thickened.
When the venison is done, arrange on a serving dish, pour over the herb sauce and bring to the table.
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