1 cup red wine vinegar

1 tablespoon all-purpose flour

4 cups venison stock

1 tablespoon black peppercorns 1/3 cup currant jelly

1/2 teaspoon orange zest

1/2 cup heavy cream

1. In a saute pan, heat the oil and sweat the vegetables, thyme, parsley, and bay leaves for about 5 minutes, until softened. Sprinkle with salt along the way to release the flavor.

2. Add the vinegar and reduce to a glaze.

3. Add the flour and stir for 1 minute.

4. Add the stock and peppercorns and cook until reduced by half, about 30 minutes. Strain the liquid into a small saucepan.

5. Whisk the currant jelly and orange zest into the strained liquid.

6. Just before serving, whisk in the heavy cream and bring to a simmer over low heat. Do not reheat the sauce once the cream has been added, otherwise it will curdle. Simply keep warm for serving.

Try with: antlered game, dark meat game birds, duck, squirrel, rabbit

Orange Brandy Sauce

Makes 1 cup Zest of 1 orange

1/2 cup freshly squeezed orange juice

Juice of 1/2 lemon

1 teaspoon salt

1/4 cup brandy 1/4 teaspoon dried tarragon

1/4 teaspoon dried parsley

1/4 teaspoon dried rosemary

1/4 cup olive oil

1/8 teaspoon freshly ground pepper

4 tablespoons cold b.u.t.ter, cubed

1. Combine all the ingredients, except the b.u.t.ter, in a saucepan and whisk together. Simmer over medium heat until reduced by half.

2. Just before serving, whisk in the cold b.u.t.ter.

Try with: game birds, turkey, duck, squirrel

Red Wine Sauce

Makes 2 cups 2 tablespoons grape seed oil

1 cup shallots, diced

Sea salt

2 cups red wine

2 sprigs fresh thyme

2 bay leaves

1 tablespoon cracked black peppercorns

4 cups venison stock

2 tablespoons cold b.u.t.ter

1. In a saute pan, heat the oil and sweat the shallots until soft and translucent. Sprinkle with salt to release the juices.

2. Add the wine, thyme, bay leaves, and peppercorns and reduce to a glaze.

3. Add the stock and cook, covered, at a low simmer until reduced by half, about 30 minutes. Strain and season with salt as needed.