Part 46 (1/2)

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