1 quart game bird stock (see recipe below) or low-salt beef stock
1 tablespoon commercial mole (or more, to taste)
1 cup Zinfandel wine
4 cloves garlic, seared in oil
1 teaspoon fresh thyme

Add mole to stock, and boil mixture over high heat. Cook, reducing until sauce is thick enough to cover back of spoon. Add wine, garlic, and thyme. Allow to reduce again. Remove from fire, and pass through fine strainer. Taste and adjust seasoning, if desired, with salt and white pepper.

Stock

5 pounds game bones
1 pound onions
1/2 pound carrots
1/2 pound celery
3 ounces tomato paste
Water to cover bones
2 1/2 tablespoons chopped fresh thyme
2 teaspoons fresh sage
1/2 head garlic (seared)

Place bones in roasting pan; bake at 350 degrees, and allow to caramelize (about 30 minutes). Add vegetables, return to oven, and allow to caramelize; stir mixture every 10 minutes. Add tomato paste, and bake 5 minutes. Remove from oven.

Place mixture in stockpot with enough water to cover bones. Bring to boil, then simmer for 2 1/2 hours. As stock simmers and reduces, add water.

Add garlic and fresh herbs 45 minutes before end of simmering. Remove from heat, strain, and then make sauce.

“What’s Good For the Goose” featured in Domain, Winter 1987.