Sauce For Venison
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Sauces | 1 | Servings | |
INGREDIENTS
| 2 | T | Butter |
| 1/3 | c | Minced onions |
| 1/3 | c | Grated carrots |
| 2 | c | ESPAGNOLE SAUCE |
| 1/2 | c | Red wine |
| 1 | pn | Cloves |
| 1 | T | Lemon juice |
| 1/4 | c | Red currant preserves |
| 1/3 | c | Light cream |
| 3 | T | Chopped parsley |
INSTRUCTIONS
Heat butter in pan. Saute onions & carrots until tender. Add sauce, wine, cloves & juice. Reduce by half. Stir in preserves & finish by adding cream & parsley. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 877
Calories From Fat: 553
Total Fat: 63g
Cholesterol: 175.4mg
Sodium: 1560.5mg
Potassium: 2167.8mg
Carbohydrates: 55.8g
Fiber: 5.8g
Sugar: 14.2g
Protein: 22.6g