A game sauce.  Sauté a mirepoix, bacon trimmings, crushed peppercorns, and juniper berries in butter.  Deglaze the pan with a small amount of game marinade made with red wine..  Add veal and game stock and demi-glace and reduce by half..  The sauce may be bound with a small amount of cornstarch if needed.  Strain  and season with cayenne pepper, lemon juice and butter.