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1
Preheat the oven to 400.
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2
In a large roasting pan, combine the venison scraps and bones with the carrots, celery, onion, and 2 tablespoons of the oil; toss well.
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3
Roast the vegetables and meat for 30 to 40 minutes, stirring occasionally, until well browned.
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4
Transfer the contents of the roasting pan to a large saucepan.
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5
Set the roasting pan over two burners.
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6
Add the vinegar and deglaze the pan over moderate heat, scraping to loosen the browned bits.
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7
Pour the vinegar into the saucepan and add the veal stock, wine, parsley, thyme, juniper berries, bay leaves and 1 tablespoon of the peppercorns.
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8
Simmer over moderately low heat, skimming occasionally, until very flavorful, about 1 hour.
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9
Meanwhile, in a small skillet, combine the remaining 2 tablespoons of oil with the flour.
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10
With a wooden spoon, stir the mixture over moderately low heat until light brown, about 5 minutes.
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11
Scrape the roux into a bowl.
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12
Once the sauce has reduced, whisk 1 cup into the roux; whisk the roux mixture into the simmering sauce until thoroughly blended.
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13
Cook over very low heat for 45 minutes, whisking occasionally.
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14
Add the beach plum jelly and simmer for 15 minutes.
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15
Strain the sauce into a medium saucepan and then add the remaining 1 tablespoon of peppercorns.
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16
Add any juices reserved from carving the venison and whisk in the butter, 1 tablespoon at a time.
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17
Season with salt and serve with the venison.
