Tudor Style Venison and Game Sauce |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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An old English recipe to accompany any game meal, particularly good with venison and pigeon!. Ingredients:
1/2 pint red wine |
250 g red currant jelly |
3 tablespoons mixed spice |
2 tablespoons sugar |
1 tablespoon honey |
4 ounces blackberries (optional) |
1 tablespoon butter |
Directions:
1. Place the red wine into a saucepan; add the other ingredients and leave to stand for at least an hour (the longer the better to allow the spice to infuse).
2. Bring to the boil, then simmer for 5 to 10 minutes until the sugar dissolves and the sauce has a gelatinous texture.
3. Serve warm with your favourite game!
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