Free Recipe Port Wine Sauce for Venison
Recipe Type: S Recipes
Recipe Preparation: boil
Cooking Ingredients for Port Wine Sauce for Venison Recipe
1/4 pt Port wine
1 tb Rowanberry or redcurrant
-jelly
Gravy from the venison
1 tb Flour
1 tb Butter
Port Wine Sauce for Venison Preparation
(After cooking venison) Strain off pan juices Boil rapidly on stove top to reduce by half. Rub flour into butter, add to thicken, stir well. Add port, redcurrant (or rowan jelly), mix very well. Serve over venison or separately as desired. Converted by MC_Buster. NOTES : If you live in hunting country, here”s a new taste for Roast venison. Rowanberry jelly is made from the red berries of the rowan tree (mountain ash). This is a sacred tree in Scotland; it averts disaster and keeps evil spirits away, which is why it is so common in Scottish Highland and Nova Scotian gardens. Converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 4
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