1. Brown the bones well in a large pot; remove.
2. Sweat the chopped shallots; add the thyme, bay leaf, garlic, cracked pepper and juniper.
3. Deglaze with cognac, then sherry and red wine; reduce by half.
4. Add the reduction to the bones; add the game stock or veal stock and simmer for 3-4 hours.
5. Pour the cooking liquid into the sauce.
6. Correct the seasoning with salt, pepper, sherry and thicken with blood if possible.

Variations

• sweet-sour sauce, adding berries and goat cheese
• add 1 tbsp. flower honey
• add cranberries and 1 tbsp. honey; replace the sherry with balsamic vinegar
• replace the cognac and sherry with Madeira and raspberry vinegar; flavor with Sichuan pepper
• Replace the game stock with veal stock infused with a split vanilla bean.