Pepper Sauce (For Venison) |
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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 6 |
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I have used canned cranberry sauce when I did not have the cranberry jelly on hand and it works just fine. This sauce is also nice served with lamb. Ingredients:
1 tablespoon butter |
1 tablespoon flour |
1 cup consomme or 1 cup broth |
2 sprigs thyme (if no fresh thyme, use 1/2 tsp dried thyme) |
1 carrot, minced fine |
1 onion, minced fine |
1 stalk celery, minced fine |
1 bay leaf |
1 lemon, grated rind of |
1/2 teaspoon cayenne pepper |
1/2 cup cranberry jelly |
salt |
pepper |
Directions:
1. Put butter in saucepan, add flour and brown slowly, stirring constantly.
2. Slowly add the consommé and bring to a boil.
3. Add thyme, carrot, onion, celery, bay leaf and grated lemon rind.
4. Simmer slowly for 30 minutes.
5. Add cayenne, salt and pepper to taste and simmer another 10 minutes.
6. Add jelly and return sauce to boiling point.
7. Serve hot with venison.
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