Venison Sauces Recipe




Venison Sauces Ingredients

1/4 lb sugar
1/2 pt champagne vinegar
1 sweet sauce:
6 oz white or red currant jelly
6 oz white or red wine

A Recipe for
Venison Sauces

 

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This Recipe for Venison Sauces is one of thousands in the Recipes-to-go Meat Cookbook.


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This is a recipe for Venison Sauces from the recipe cookbook of Recipes-to-go (Meat)


Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on.

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Venison Sauces

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Venison Sauces Directions

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.

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 till it is
browned, then stew it slowly. Skim, strain, and serve the gravy it
yields, adding salt and a teaspoonful of walnut pickle.

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

Serves: 6

 

 

 

 

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Venison Sauces Recipe from the Recipes-To-go.com Meat Recipe Cookbook

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