Pan Roasted Venison with a Tangerine and Roasted Jalapeno Sauce and Sweet Onion and Sage Gratin

• 4 (8-ounce) venison steaks
• Salt and freshly ground pepper
• 2 tablespoons olive oil
• Tangerine and Roasted Jalapeno Sauce, recipe follows
• Sweet Onion and Sage Gratin, recipe follows

Tangerine and Roasted Jalapeno Sauce:

• 2 tablespoons olive oil
• 1 red onion, finely diced
• 3 jalapenos, roasted, peeled, and chopped
• 1 cup red wine
• 6 cups home-made chicken stock
• 1 cup thawed tangerine juice concentrate
• 1/4 cup light brown sugar
• Salt and freshly ground pepper

Sweet Onion and Sage Gratin:

• 2 tablespoons olive oil
• 1 tablespoon butter, plus more for buttering the pan
• 2 large sweet onions, peeled, halved and thinly sliced
• Salt and freshly ground pepper
• 8 sage leaves, cut into chiffonade
• 4 baking potatoes, like russets, peeled and thinly sliced on a mandoline
• 1 1/2 cups heavy cream