Beach Plum Sauce

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1/2 pound venison scraps, plus any bones

2 medium carrots, chopped

2 celery ribs, chopped

1 medium onion, chopped

1/4 cup vegetable oil

1 cup red wine vinegar

3 cups rich veal stock (see Note)

1 cup red wine

6 parsley stems

4 thyme sprigs

4 juniper berries

2 bay leaves

2 tablespoons cracked peppercorns

2 tablespoons all-purpose flour

1 cup beach plum jelly

2 tablespoons unsalted butter

Kosher salt

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