Venison Sauces
By: Anonymous
Published: Sunday, February 14, 2010 - 8:19am

Ingredients




pound Sugar
pint Champagne vinegar
6 ounces White or red currant jelly
6 ounces White or red wine

Preparation

1 Sharp Sauce:Sharp Sauce:-A quarter-pound of the best loaf-sugar, or white candy-sugar, dissolved in a half-pint of Champagne vinegar, and carefully skimmed. 2 Sweet Sauce:-Melt some white or red currant jelly with a glass of white or red wine, whichever suits best in color; or serve jelly unmelted in a small sweetmeat-glass. This sauce answers well for hare, fawn, or kid, and for roast mutton to many tastes. 3 Gravy for Venison:-Make a pint of gravy of trimmings of venison or shanks of mutton thus: broil the meat on a quick fire till it is browned, then stew it slowly. Skim, strain, and serve the gravy it yields, adding salt and a teaspoonful of walnut pickle.