Meat Stand at Marvillas Market in Madrid, Spain
Photo by MRSamper
PLUM SAUCE FOR VENISON
|Frying Plum Sauce for Venison|
Photo by: Lord-Williams
1 chopped leek
¼ c olive oil
1 lb dried damsons soaked overnight (a mix of prunes and sour cherries can be used if not available)
½ tsp pepper
½ tsp lovage seeds (or celery seeds)
1 tbsp freshly chopped parsley
1 tbsp honey
1 tbsp liquamen (or Nam Pla, Thai fish sauce)
1 tbsp savory, finely chopped
½ c vinegar
½ c vinegar
1 c red wine
Slice the leak. Heat the frying pan. Add the olive oil and when warm sauté the leek. Chop the dried damsons into small chunks. Add them and the remaining ingredients to the frying pan. Stir them together and slowly bring to a boil. Reduce the heat, cover and cook slowly for an hour. Pour into a sauce bowl and serve with roast venison.
 Inspired from Celtnet: <which in turn is adapted from Apicius/Flower Book VIII, section II, Aliter in cervum assum iura ferventia. The amounts of ingredients have been changed as well as the cooking process. Further, neither damsons nor bitter cherries were available. Prunes, therefore, were used.
 Although not period a fish bouillon cube was used instead of liquamen or other fish sauces.