Venison Sauces
Yield
6 servingsPrep
10 minCook
0 minReady
10 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | pound |
sugar
|
|
| ½ | pint |
champagne vinegar
|
* |
| Sweet sauce | |||
| 6 | ounces |
currant jelly
|
|
| 6 | ounces |
white wine
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 113.4 | g |
sugar
|
|
| 237 | ml |
champagne vinegar
|
* |
| Sweet sauce | |||
| 173.4 | ml/g |
currant jelly
|
|
| 173.4 | ml/g |
white wine
|
|
Directions
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.
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.
Gravy for Venison:--Make a pint of gravy of trimmings of venison or shanks of mutton thus: broil the meat on a quick fire until it is browned, then stew it slowly.
Skim, strain, and serve the gravy it yields, adding salt and a teaspoonful of walnut pickle.
