Aliter in cervum assum iura ferventia (Plum Sauce for Venison)
Aliter in cervum assum iura ferventia (Plum Sauce for Venison) is a traditional Ancient Roman recipe for a sauce made from dried damson plums that's intended to be served with venison, but which also works for wild boar, veal and duck. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Aliter in cervum assum iura ferventia.
Aliter in cervum assum iura ferventia: piper, ligusticum, petroselinum, damascena macerata, vinum, mel, acetum, liquamen, oleum modice. agitabis porro et acetum, liquamen, oleum modice. agitabis porro et satureia.
Translation
Pepper, lovage, parsley, stewed Damascus prunes, wine, honey, vinegar, broth, a little oil; stir with a fagot of leeks and savory.
Ingredients:
A pinch each of pepper, lovage seeds (or celery seeds), and parsley
225g dried damsons soaked overnight. (a mix of prunes and sour cherries can be used if not available)
1 tbsp honey
1 tbsp red wine
1 tbsp vinegar
1 tbsp liquamen (or Nam Pla, Thai fish sauce)
olive oil
1 chopped leek
1 tsp savory, finely chopped
Method:
Chop the dried damsons into small chunks. Then place all the ingredients in a pan (along with a drop of olive oil). Stir them together and slowly bring to the heat. Reduce the heat and cook slowly for an hour.
Pour into a sauce boat and serve with roast venison.
)
Click on the image, above to submit to Pinterest.