Sauce Moscovite (Peppery Venison Sauce with Malaga and Juniper)

Ingredients

• 3 quarters of a litre Sauce Poivrade made with venison fumet
• 1 décilitre Malaga wine
• 7 centilitres infusion of juniper berries
• 40 grammes pine nuts
• 40 grammes currants

Instructions

1. Have three quarters of a litre of Sauce Poivrade made with venison fumet ready.
2. Pick over the currants and swell them in warm water.
3. Grill the pine nuts, or the slivered almonds if pine nuts are not to hand.
4. At the last moment, complete the sauce with the Malaga wine, the juniper berry infusion, the grilled nuts and the currants.
5. Serve with cuts of venison.