Venison. Sauce.

Venison Haunch Steak with Spelt Grain and Red Wine Sauce Recipe by Madalene Bonvini-Hamel; Chef, Photographer and Founder of The British Larder – The British Larder:
Sauce:

Prepare the vegetables by peeling and washing all the vegetables.
Cut them all the same sizes about 2cm pieces and just crush the garlic with the heel of your hand.
Heat the oil in a large saucepan and saute all the vegetables, coriander seeds, juniper berries and cloves until golden brown, this should take about 10 minutes.
Do not burn the vegetables. The idea is to caramelize the vegetables and bring out the natural sweetness.
Add the tomato puree and continue cooking for a further 5 minutes, stir regularly to prevent the puree from burning. Do not be tempted to add extra oil as it will make the sauce greasy.
Add the red currant jelly, bay leaf, thyme and rosemary and deglaze the pan with the wine, turn the heat up and cook until the wine reduced by half.
Add the stock, bring the sauce to a gentle simmer, do not boil the sauce too fast and do not cover the pan with a lid. Gently simmer for 20 minutes, removing the impurities with a ladle.
Pass the sauce through a fine sieve, discard the solids and return the sauce to a clean saucepan.
Reduce the sauce until it has a coating consistency.
Set the sauce aside until needed.
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