Venison Steak with Juniper Berry and Red Chile Sauce - Fiery Foods & Barbecue Central

Ingredients

• 1 tablespoon dried juniper berries
• 3 cups unsweetened dark grape juice or wine
• 2 bay leaves
• 1 ½ teaspoons dried thyme
• 2 shallots, peeled and coarsely chopped
• 2 cups beef stock
• 6 venison steaks, 8 to 10 ounces each
• 2 tablespoons olive oil
• 1 tablespoon salt
• 1 tablespoon freshly ground black pepper
• 4 whole dried chiles de arbol, seeds and stems removed, crushed
• Course Sauce / Marinade / Rub