Ingredients:

1.)One quart plus one cup of hot enriched Venison Stock
2.)Four tablespoons of Grapeseed Oil
3.)Two bulbs of shallots
4.)Three tablespoons of Sugar
5.)Four tablespoons of Red Wine Vinegar
6.)Four tablespoons of Red Currant Jelly
7.)Four ounces of Orange juice
8.)Two tablespoons of thick cut orange marmalade
9.)Two tablespoons of Grand Marnier
10.)One teaspoon of fresh squeezed lemon juice

Method:
Heat Venison Stock or you may substitute Duck Stock or any stock that you may prefer. Set stock aside. Heat Grapeseed oil, (Peanut oil may be substituted) in a heavy saucepan. When temperature of oil reaches 360 degrees (use a candy thermometer)or before oil smokes (a good test is to place a wooden spoon in oil and see if it sizzles)add the shallots and saute until translucent and slightly brown. Immediately add Sugar and cook until sugar gets bubbly and turns a carmel color.(carmelizes)Use a wooden spoon to stir occasionally. Add Vinegar and stir,incorporating sugar, then add orange juice and turn heat to high and reduce mixture by half by boiling until mixture is bubbly. Next add Red Currant Jelly, Orange Marmalade and Hot Enriched Stock,(stock that has been reduced to further enhance its flavor. i.e.Boiling One Gallon of stock until it has been reduced to two quarts would be considered enriched stock).Next you must incorporate all ingredients and rduce this mixture by at least half or until it thickens slightly. This could take twenty or thirty minutes so keep your eye on it stirring occasionally until it reaches the desired consistency. Lastly, add the lemon juice and the grand marnier. Cook for several more minutes. Adjust consistency by cooking the length of time necessary to develope a smooth sauce. If sauce is too sweet for your taste add a tablespoon or two of vinegar. If it is too tart, balance it out with a tablespoon of marmalade or a teaspoon of sugar. This sauce is excellent for any cut of game, duck, wild boar, lamb, etc.