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CATEGORY CUISINE TAG YIELD
Scottish Scottish 4 Servings

INGREDIENTS

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

INSTRUCTIONS

(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.  Converted by MC_Buster.  NOTES
: If you live in hunting country, here's a new taste for Roast
venison. Rowanberry jelly is made from the red berries of the rowan
tree (mountain ash). This is a sacred tree in Scotland; it averts
disaster and keeps evil spirits away, which is why it is so common in
Scottish Highland and Nova Scotian gardens.  Converted by MM_Buster
v2.0l.

A Message from our Provider:

“Don’t wait for six strong men to take you to church.”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 33
Calories From Fat: 25
Total Fat: 2.9g
Cholesterol: 7.6mg
Sodium: <1mg
Potassium: 2.9mg
Carbohydrates: 1.5g
Fiber: <1g
Sugar: <1g
Protein: <1g


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