Venison sauce
340g shallot
300g carrot
200g celery
920g trim
200g mushroom
350g apricot brandy
1l red wine
150ml cassis
140g red wine vinegar
16g black peppercorns
4g spice blend
250g frozen blackcurrants
40g quince paste (garnish)
2400l venison stock
1l braise venison sauce
60g parsley
60g tarragon
45g thyme
30g rosemary
10g sage
1 garlic bulb
25g marjoram