Sauce Poivrade*

2 tsp sugar
3 T water
2 C beef broth
1 C full-bodied red wine
3 sprigs fresh rosemary
1/2 tsp crushed black peppercorns
1 T red wine vinegar
1-1/2 tsp cornstarch dissolved in 1-1/2 tsp water

Heat sugar and water in medium saucepan until caramelized, about 5 minutes. Add broth, wine, garlic, rosemary, peppercorns, and vinegar. Cook over low heat and reduce to 1-1/4 C. Strain through a fine-mesh sieve and return liquid to saucepan. Bring to a boil; reduce heat and slowly whisk in cornstarch.

Stir constantly until sauce thickens. Serve with Medallions of Venison. Makes 1 C.