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Iura Ferventia in Cervo (Hot Sauce for Venison)

Iura Ferventia in Cervo (Hot Sauce for Venison) is a traditional Ancient Roman recipe for a classic sauce of pepper, lovage, parsley, cumin and pine nuts mixed with honey, vinegar, olive oil and stock that's served hot with venison. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Hot Sauce for Venison (Iura Ferventia in Cervo).

prep time

20 minutes

cook time

60 minutes

Total Time:

80 minutes

Serves:

4

Rating: 4.5 star rating

Tags : Sauce RecipesSpice RecipesGame RecipesVenison RecipesAncient Roman Recipes


Original Recipe


Iura Ferventia in Cervo (from Apicius' De Re Coquinaria) VIII, ii, 5


Iura ferventia in cervo: piper, ligusticum, petroselinum, cuminum, nucleos tostos aut amygdala. <suffundes> mel, acetum, vinum, oleum modice, liquamen, et agitabis.

Translation


Hot Sauce for Venison: [Combine] pepper, lovage, parsley, cumin and toasted pine nuts or almonds. <Pour over&ht; honey, vinegar, a little olive oil and stock then stir.

Modern Redaction

Ingredients:

2kg joint venison (either boiled until tender and roasted to colour or roasted)

For the Sauce:
1/2 tsp freshly-ground black pepper
1 tsp lovage seeds (or celery seeds)
1 tsp cumin seeds
1 tbsp parsley, finely chopped
4 tbsp pine nuts, chopped
2 tsp honey
1 tbsp white wine vinegar
2 tsp olive oil
2 tbsp liquamen (fish sauce)
250ml game or beef stock

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 40 minutes before the meat is due to be ready prepare the sauce. Combine the black pepper lovage (or celery) seeds and cumin in a mortar. Grind finely then add the parsley and pine nuts. Pound until smooth then blend in the honey, vinegar, liquamen 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 25 minutes, or until thickened

Arrange the meat on a serving dish, pour over a little of the sauce and serve the remainder to accompany.

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.