Several years a go, I had a venison dish at a Paris restaurant that was served with a delicious sauce. The waiter told me that the main ingredient was black currant mustard that came in a jar! He then gave me the sauce recipe. When I got home, I couldn't find the stuff anywhere - but now it is available in America online from Amazon and other sources for around $4. Edmond Fallot is the brand name.
Very easy to make, it is perfect with gamy dishes like duck, venison, rabbit or lamb. This recipe makes about a pint of sauce, but I suggest you make more. It will keep for months in the freezer.
2 Tbs EVOO
1 Onion, chopped
2 Tbs Sherry wine vinegar
1 Cup Fresh plums, chopped
1.5 Cups Stock (beef, veal or chicken)
1.5 Tbs Black currant mustard (or more to taste)
Sauté the onions in the EVOO until well-caramelized, 20-30 minutes. Deglaze with the vinegar. Add the plums and stock and simmer 20 minutes. Whisk in the black currant mustard. If you want a smooth sauce, strain it through a sieve before using.