Sauce poivrade

• 100 ml beurre noisette
• 1 carrot
• 1 shallot

Caramelise the vegetables, berries and herbs in beurre noisette and strain from butter. Add the sugar to the vegetables and create a caramel. Then deglaze with the wine and add orange zest and reduce. Add the venison sauce and when boiling, add the cabernet sauvignon vinegar and pass through a muslin cloth.