Anyone have a good recipe for a combo wine sauce gravy type sauce to combine with elk or venison to be cooked in the oven? Thanks

If your going to cook it in the oven with wine why not make a Sauerbraten

Recipe courtesy of Gourmet MagazineBegin this recipe three days before you plan to serve it. 1 (2-4 pound) boned and rolled roast)2 medium-size yellow onions, peeled and sliced thin1 stalk celery, coarsely chopped (include top)1 large carrot, peeled and sliced thin3 cloves3 peppercorns2 bay leaves2 cups dry red wine or red wine vinegar3 cups cold water1 tablespoon salt1/2 teaspoon pepper2 beef marrowbones (about 1 pound)1/4 cup cooking oil1/2 cup lard, or margarine1/2 cup unsifted flour12 gingersnaps, crumbled1 to 2 tablespoons sugarPlace beef, vegetables, cloves, peppercorns, and bay leaves in a large bowl. Bring wine, water, salt, and pepper to a boil and pour over beef. Cover and refrigerate 3 days, turning beef in marinade twice a day. About 3 hours before you' re ready to serve, remove beef from marinade and pat dry with paper toweling; reserve marinade. Brown beef and marrowbones well in oil in a large kettle over moderate heat, about 15 minutes. (Note: If bones brown before meat, remove temporarily.) Add marinade, cover, and simmer 1 1/2 hours, turn meat, re-cover, and simmer 1 to 1 1/2 hours longer until tender; transfer to a large platter and keep warm. Strain marinade and discard vegetables; scoop marrow from bones, sieve, and add to marinade. Heat 1/2 cup lard or margarine in a heavy saucepan over moderate heat, blend in flour and brown 1 to 2 minutes. Stir in marinade, reduce heat to low, and cook, stirring, until thickened. Mix in gingersnaps and sugar to taste. Carve meat at the table - not too thin or slices will crumble - and serve with plenty of gravy. Or carve in the kitchen, arrange slices slightly overlapping on a platter, and pour some of the gravy down the center; pass the rest. Serve with Potato Dumplings, Spdtzle, or boiled potatoes. Prep Time: 36 hoursCook Time: 3 hours 15 minutes
I usually omit the marrow bones

Try this one..

1/4c dry red wine
1/2c red currant jelly
1 tsp flour

Put liquids in small pot, on med- high heat. Make sure jely is melted, add flour and bring mixture to quick boil, stirring constantly...simmer. This is used as an accompanyment to replace regular gravy. Enjoy.

Ron

can I replace the currant jelly with something else? If so what? Where can I get currant jelly?

JH, you can get the red currant jelly at your local Safeway or such. I make my own as I have access to red currants. I think you could use blackberries or a sweeter berrie, just use a sweeter wine when making the sauce.

Ron

Thanks to all who provided information.
Want to do something different besides putting the meat on the grill.
Regards.

Got your message Bob and your welcome.