I use it for duck, but it would also work quite well with a venison rack or steak
Ingredients:
2 plums chopped (no need to peel them, but of course wash them)
Half an onion
1 cup of red wine
2 cups of meat broth
1 little branch of fresh rosemary
Salt and pepper
2 tsb of brown sugar
2 tsp cornflour and 2 tsp water
Method:
Finely chop the onion
Put 1 Tbsp of oil and the onion in a pot and stir-fry a little until it becomes translucent and starts to take colour
Add the plums, then the wine, the meat broth, the rosemary and the sugar – bring it to the boil and let it happily boil for some 5 mins
At this point lower the temperature until it just simmers, cover with a lid and let it simmer away for a good 40 mins (check every now and then: it should just simmer, not boil)
Drain the content of the pot through a fine sieve into another saucepan, squeezing the pulp so to get the last drop
Mix the cornflour with the cold water in a small cup until it’s a dense liquid (NOT a paste) – if needed add another tsp of water
Add this to the drained sauce and bring it to the boil, stirring very often
As soon as it has reached the right consistency for you, take it off the heat and cover it with the lid
TIP: this sauce does not freeze, and should not be put in the fridge either. It's ok to leave it at room temperature for a couple of hours though, covered and away from any heat source.