A jus is a stock that is reduced until a gelatinous thickness is achieved. The process of reducing the stock simply removes water which intensifies the flavours and thickens the liquid. I am using my kid-goat stock enriched with some red wine and aromatics.

Jus image cropped

Jus is precious and you will not get a huge yield. It should be used sparingly. It can be used as a thick sauce by itself or it can be poured into ice cube trays and frozen and then used straight from the freezer to thicken and enrich other sauces and gravies.

Kid-goat jus
Print Recipe
Servings Prep Time
1 l 5 minutes
Cook Time
4 hours
Servings Prep Time
1 l 5 minutes
Cook Time
4 hours
Kid-goat jus
Print Recipe
Servings Prep Time
1 l 5 minutes
Cook Time
4 hours
Servings Prep Time
1 l 5 minutes
Cook Time
4 hours
Ingredients
Servings: l
Instructions
  1. Saute the shallots on a medium-high heat until caramelised then lower the heat , add the garlic and cook for a further minute. Remove from the pan and set aside
  2. Brown the kid goat trimmings then set aside and deglaze the pan with the red wine. Add this liquid, the trimmings and garlic and shallots to a saucepan
  3. Simmer for half an hour then strain through a chinois or muslin cloth into a clean saucepan
  4. Reduce the liquid over a high heat until it reduces by half then strain into a smaller saucepan and repeat the process. This is so that the jus doesn't burn as it reduces.
  5. Once a thick consistency has been achieved the jus is ready and can be strained once more, seasoned and then used as desired. The jus should coat the back of a spoon and have a sticky consistency from the gelatin in the bones
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Kid Goat Jus

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