Wine Sauce for Venison or Hare
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France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 4 ingredients
- Mutton
- 1 tablespoonful currant jelly
- Port wine
- Quarter pint of claret
Contains
Sulphites
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Quarter pint of claret or port wine, and same quantity of plain mutton gravy;
- 1 tablespoonful currant jelly.
- Let boil up once and send to table in a sauce-boat.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife