Instructions: Cook bones in a large Dutch oven over medium-high heat 8 minutes or until very brown, stirring occasionally. Add wine and next 6 ingredients; stir well, and bring to a boil.

Reduce heat to medium, and cook, uncovered, 45 minutes or until stock is reduced to 1-1/4 cups.

Strain stock through a sieve into a bowl; discard solids. Add mustard to stock; stir well, and set aside.

Trim fat from venison.

Sprinkle salt and pepper over venison.

Heat oil in a large nonstick skillet over medium-high heat. Add venison, and cook 15 minutes or until a meat thermometer registers 140 degrees

(medium-rare), browning venison on all sides. Remove venison from skillet; set aside, and keep warm.

Wipe drippings from skillet with a paper towel.

Add 1/2 cup gin to skillet; cook over low heat until warm. Ignite with a long match. Add stock to skillet; bring to a boil.

Yield: 6 servings

(serving size: 3 ounces venison and 1/4 cup sauce).

NOTES : Lone Mountains Executive Chef Gerard Van Mourik cooks down the stock to maximize the flavor and eliminate the need to add fat to make a smooth sauce. Cut venison into 1/8-inch-thick slices, and arrange slices on top of sauce. To serve, spoon sauce on individual plates.

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