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Ius in Venationibus Omnibus (Sauce for all Kinds of Wild Game)

Ius in Venationibus Omnibus (Sauce for all Kinds of Wild Game) is a traditional Ancient Roman recipe for a classic sauce of pepper, rue, celery, juniper berries, thyme, mint and pennyroyal that's blended with honey and mixed with wine and stock and which is served cold with roast game meats. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Sauce for all Kinds of Wild Game (Ius in Venationibus Omnibus).

prep time

20 minutes

cook time

90 minutes

Total Time:

110 minutes

Serves:

4

Rating:

Tags : Sauce RecipesSpice RecipesGame RecipesAncient Roman Recipes

Original Recipe

Ius in Venationibus Omnibus Elixis et Assis (from Apicius' De Re Coquinaria) VIII, iv, 2

Ius in venationibus omnibus elixis et assis: piperis scripulos VIII, rutam, ligusticum, apii semen, iuniperum, thymum, mentam aridam scripulos senos, pulei scripulos III. haec omnia ad levissimum pulverem rediges et in uno commisces et teres. adicies in vasculum melle quod satis erit, et his uteris cum oxygaro.

Translation

Sauce for all Kinds of Wild Game, Whether Boiled or Roasted: Take 1 1/3 tsp of pepper, 1 tsp each of rue, lovage, celery seeds, juniper [berries], thyme, and dried mint and 1/2 tsp of pennyroyal. Grind together until they become a fine powder. Place in a small vessel with a sufficient quantity of honey and serve with oxygarum.

Modern Redaction

Ingredients:

1 roast joint of game meat, boiled or roasted to cook

For the Sauce:
1 1/3 tsp freshly-ground black pepper
1 tsp rue (or rosemary)
1 tsp lovage seeds (or celery seeds)
1 tsp celery seeds
1 tsp juniper berries
1 tsp dried thyme
1 tsp dried mint
1/2 tsp pennyroyal (but substitute lesser calamint to be safe) (or mint)
2 tbsp honey
100ml red wine
100ml game stock (or beef stock)
2 tsp olive oil

Method:

Combine the black pepper, rue (or rosemary), lovage (or celery) seeds, celery seeds, juniper berries, thyme, mint and pennyroyal in a mortar. Pound these together until you have a fine powder then work in the honey until you have a paste.

In the meantime, combine the red wine and game stock in a pan. Bring to a boil and whisk in the olive oil. Work this into the honey and spice mixture then set aside to cool.

When the game meat is done, arrange on a serving dish, pour over the cold 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.