Game Jus and Poivrade Sauce

With game stock on hand, you can make two easy sauces. Jus is simply a concentrated sauce made by reducing the stock. By thickening this jus and adding Cognac and red currant jelly, you turn it into poivrade sauce, traditionally served with game. The jus can be prepared ahead, or even frozen. It is perfect to serve with a simple sautéed or grilled venison chop or the roasted rack of venison.