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

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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