| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Scottish | Scottish | 4 | servings | |
INGREDIENTS
| 1/4 | pt | Port wine |
| 1 | tb | Rowanberry or redcurrant jelly |
| Gravy from the venison | ||
| 1 | tb | Flour |
| 1 | tb | 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.
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