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  • Serves: 4 servings

Port Wine Sauce for Venison

  • Recipe Submitted by on

Category: Scottish

 Ingredients List

  • 1/4 pt Port wine
  • 1 tb Rowanberry or redcurrant
  • -jelly
  • Gravy from the venison
  • 1 tb Flour
  • 1 tb Butter


(After cooking venison)

Strain off pan juices

Boil rapidly on stove top to reduce by half.

Rub flour into butter, add to thicken, stir well.

Add port, redcurrant (or rowan jelly), mix very well.

Serve over venison or separately as desired.

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