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Ius in Cervum, Aliter (Sauce for Venison, Another Way)
Ius in Cervum, Aliter (Sauce for Venison, Another Way) is a traditional Ancient Roman recipe for a classic sauce of pepper, lovage, caraway, celery seeds, honey, vinegar, stock and oil that's poured over a joint of venison that's boiled and then roasted to colour. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Sauce for Venison, Another Way (Ius in Cervum, Aliter).
prep time
20 minutes
cook time
145 minutes
Total Time:
165 minutes
Serves:
4
Rating: 
Tags : Sauce RecipesSpice RecipesGame RecipesVenison RecipesAncient Roman Recipes
Original Recipe
Aliter: cervum elixabis et subassabis. teres piper, ligusticum, careum, apii semen, suffundes mel, acetum, liquamen, oleum. calefactum amulo obligas et carnem perfundes.
Translation
Another: Boil the venison and roast it a little. Pound pepper, lovage, caraway, celery seed, and pour [over] honey, vinegar, stock and olive oil. When hot, thicken with starch. Pour over the venison [and serve].
Modern Redaction
Ingredients:
2kg joint of
venison, boiled until tender and roasted to colour
For the Sauce:
1/2 tsp freshly-ground
black pepper
1 tsp
lovage seeds (or celery seeds)
generous pinch of
caraway seeds
1 tsp dried
oregano, crumbled
1 tsp
celery seeds
1 tsp honey
2 tbsp liquamen (fish sauce)
200ml game stock or beef stock
1 tbsp white wine vinegar
1 tbsp olive oil
2 tsp cornflour (wheat starch would originally have been used)
Method:
Prepare the meat by boiling with a few root vegetables and a bunch of herbs for about 2 hours, or until tender then drain, place on a roasting tray and roast for about 30 minutes to colour.
About 20 minutes before the meat is due to be ready prepare the sauce. Combine the black pepper, lovage (or celery) seeds, caraway seeds, oregano and celery seeds in a mortar. Grind finely then blend in the liquamen, honey, vinegar and olive oil.
Scrape the mixture into a pan and whisk in the game stock. Bring to a boil, reduce to a simmer and cook for about 10 minutes to blend the flavours. Whisk the cornflour with a little water to form a smooth slurry. Whisk this into the sauce, bring to a simmer and cook until thicken.
Arrange the meat on a serving dish, pour over the sauce and bring to the table.
Find more recipes from Apicius' De Re Coquinaria along with information on Apicius and his cookbook, all part of this site's Ancient Roman recipes collection.
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