From the Kitchen of Brett Broussard

1 tablespoon beef base
1/4 cup crushed tomatoes
1/2 cup red wine
2 cups water
1/4 teaspoon nutmeg
1/2 tablespoon thyme
1 bay leaf
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
2 tablespoons roux
pinch salt

Combine all ingredients except roux and bring to a boil. Lower heat and simmer for 20 minutes. For the roux, add 3
tablespoons flour and 3 tablespoons butter to a seperate skillet. Cook for two minutes over medium heat and add the roux to the liquid and cook another 2-3 minutes.
You can then add blackberry jelly, cream, demi-glace, brandy, blue cheese, green peppercorn, mushrooms, or red wine vinegar. Great with venison and duck breasts!

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From the Kitchen of Brett Broussard

1 cup red wine
1 cup chicken stock
1/4 cup balsamic vinegar
1 tablespoon fresh thyme
1/4 cup shallot, chopped
1 tablespoon garlic, minced
1 tablespoon oil
2 tablespoons honey
4 tablespoons cold butter
1 tablespoon orange zest
1 teaspoon salt

Saute thyme, shallot, and garlic with oil over medium heat for 3 minutes. Add red wine and balsamic vinegar and reduce by half. Add stock and reduce by half again. Add honey, orange zest, and season to taste. Remove from heat and stir in cold butter.

Slice the skin of the duck in a crosshatch pattern, being careful not to cut the meat. Over medium high heat, place skin side down and cook for 1 minute. Reduce heat to medium and cook an additional 6 minutes. Turn and continue cooking for 4-5 minutes for medium to medium rare.

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From the Kitchen of Brett Broussard

1/2 tablespoon olive oil
1 clove garlic (minced)
1 tablespoon shallot (minced)
1 cup heavy cream
pinch fresh grated nutmeg
1/4 cup fresh grated parmesan cheese
salt and pepper

Heat the olive oil in a large pan over medium heat and sauté the garlic and shallots for approximately 1 minute. Add the cream, nutmeg, salt and pepper. Stir and bring to a boil and let the cream continue to simmer for 4-5 minutes. Add parmesan cheese and stir until cheese is melted. Remove from heat.

From the Kitchen of Brett Broussard

2 cups orange marmalade
1 1/4 cups balsamic vinegar
2 1/2 tablespoons rosemary, minced
1 teaspoon red pepper flakes
3 tablespoons butter

Add orange marmalade, balsamic vinegar, and rosemary. Bring to a boil and add the red pepper flakes. Let simmer for 15 minutes and remove from the heat. Stir in butter and serve.

From the Kitchen of Brett Broussard

Mushrooms
1 tablespoon butter and olive oil
4 tablespoons butter
2 tablespoons flour
1/3 cup white wine
1/3 cup chicken stock
2 tablespoons cream
1/4 cup toasted pine nuts
2 tablespoons chopped tarragon
shaved parmesan

In a pan, heat butter and olive oil over medium-high heat. Add mushrooms and saute until soft and caramelized. Remove from pan and set aside. In the same pan, add butter and melt over medium heat until slightly browned. Add flour and cook for 1-2 minutes. Add wine, stock, and cream and whisk until smooth. Salt and pepper to taste.