Ingredients:

1)One pound of diced Onions
2.)One Half pound of diced Celery
3.)One Half pound of diced Carrots
4.)Twelve ounces of Butter
5.)Ten ounces of all purpose flour
6.)Five quarts of Brown Venison Stock
7.)Eight ounces of tomato puree
8.)One large Bay Leaf
9.)Salt and Pepper to taste

Method:
Saute all vegetables in butter in heavy sauce pot until onions are transparent. Add flour and cook while stirring for ten minutes. Be careful not to burn bottom of pot. Add Hot brown stock and tomato puree, stirring until slightly thickened. Add bay leaf, salt and pepper and cook at a simmer for One and One half hours. Allow to come to room temperature and then strain. Brown Sauce may be made with any type of Brown stock, be it a game stock or a beef stock or lamb stock, etc. Brown sauce and or stock may be frozen in quart containers and thawed for use and once brought back to the boil and allowed to cool may be frozen again for future use.