This recipe is served with the Roast Saddle of Venison (recipe in Fannie's Last Supper)

CURRANT JELLY SAUCE

If I have learned, or relearned, anything from this exercise, it is that sauce making is everything. A few slices of roast meat on a plate are lackluster; when napped with a rich, deeply flavored sauce, you have elevated your cooking from short-order to three-star. Note that this recipe requires a homemade veal stock -- recipe follows.

1 ½ to 2  pounds venison bones/scraps

1 tablespoon canola oil

1/2 cups shallots, minced (1 to 2 medium shallots)

1 bottle red wine (Cote du Rhone)

4 sprigs fresh thyme

2 bay leaves

1 cup port

1/4 cup red wine vinegar, plus 2 teaspoons to finish sauce

10 to 12 cups veal stock

2 tablespoons currant jelly

4 tablespoons butter

1. Roast venison bones/scraps in 450 degree oven, on rimmed baking sheet on middle rack until deep golden brown, about 20 to 30 minutes.

2. Meanwhile, heat oil in large saucepan over medium heat until shimmering. Add shallots and cook, stirring occasionally until softened, about 1 to 2 minutes. Add red wine, thyme and bay leaves, and simmer until reduced to 1 cup, about 30 to 40 minutes. Add 1 cup port, ¼ cup vinegar, roasted bones, and 6 cups veal stock and skimming occasionally, simmer gently until reduced by half, about 45 to 90 minutes. Add 4 cups veal stock, reduce by half, about 45 to 90 minutes. Taste. If it tastes too acidic, add another 2 cups of veal stock, and reduce for another 15 to 30 minutes.

3. Strain through fine-mesh strainer (should yield about 3 cups of sauce). Add remaining 2 teaspoons vinegar. Whisk in currant jelly and butter. Sauce should taste rich in meat flavor, sweet from the jelly and slightly tart with the vinegar addition. Season to taste. Serve.

Yields about 3 cups