Apple juice works best when balanced → always pair with stock and finish with acid | If the sauce tastes flat, it needs salt or acidity, not more cooking | Chop the herb sauce by hand for better texture, blending can dull the flavour | You can swap crème fraîche for a spoon of cream cheese or a splash of double cream | No apple juice? Use cider, or stock + a splash of balsamic | Shred the venison into the sauce and use for: Flatbreads or wraps with cabbage and herb sauce | Tossed through pasta with a bit of pasta water and parmesan | Loaded onto baked potatoes