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Venison Sauces

Recipe

Title:

Venison Sauces

Categories:

Ethnic, Meats, Sauces

Yield:

6 servings

Ingredients

• 1/4 lb Sugar
• 6 oz White or red currant jelly
• 1/2 pt Champagne vinegar
• 6 oz White or red wine
• Sweet Sauce:

Directions

1. Sharp Sauce:

Directions

1. 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.

Directions

1. 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.
2. This sauce answers well for hare, fawn, or kid, and for roast mutton to many tastes.

Directions

1. 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.
2. Skim, strain, and serve the gravy it yields, adding salt and a teaspoonful of walnut pickle.

Directions

1. From: The Scots Kitchen with Old-time Recipes Shared By: Pat Stockett