Whilst your meat rests (see Roast Venison Haunch Recipe)

Add the red wine, redcurrant jelly, and rosemary to the pan containing the veg and the juices.

Heat on the hob and stir to release any caramelised extracts from the pan. Boil for 1-2 mins before adding stock.

Turn down the heat and simmer for 10 minutes to reduce.

Strain the gravy and season to taste.

Serve with your venison.