Do you have any venison bones and trimmings, any pheasant or duck carcasses in the freezer ? If so, put them in a big pan with a bottle of red wine, some crushed juniper, chopped rosemary and thyme, a carrot, an onion, and a rib of celery. Also add about a dozen peppercorns. Cook gently for about four or five hours. Strain, then reduce the stock to a dark, intense jus. Season lightly with salt and that's a great base for any game gravy.
CHEERS FELLA YOUR MAKING MY MOUTH WATER THE NOW
I WILL SURELY GIVE IT A TRY. WILL HAVE TO GET THE CARCASSES OFF MY
FATHER IN LAW AS HE H