Poivrade sauce

Cut the game meat into pieces, chop the carrot and onion, and lightly crush the peppercorns.

Heat vegetable oil in a large skillet. Add game trimmings and fry for 20 minutes or until golden brown.

Add butter, carrot, onion, greens, and peppercorns, and sauté until caramelized.

Add vinegar, sprinkle with flour, and mix well. Cook on low heat for 5 minutes.

Pour in red wine, broth, and water. Bring to a boil and skim off the foam.

Add juniper berries and boil at a bubbling simmer, uncovered, for 45 minutes on low heat, regularly skimming off the foam. Strain through a fine sieve.