Home › The Principles of Cookery › Venison, Sauces For

Venison, Sauces For

In addition to the strong unflavoured gravy--a recipe for making which has already been given (see VENISON, GRAVY FOR)--venison is usually accompanied by either a sweet or a piquant sauce. Several recipes are here given. No. 1. Melt a little red currant jelly, and send it to table in a tureen; or, without melting it, turn it upon a glass dish, and serve cold. No. 2. Simmer the trimmings of the venison for half an hour in as much mutton gravy or water as will barely cover them. Strain and skim the liquor, and put it into a saucepan with a large table-spoonful of red currant jelly, a table-spoonful of powdered white sugar, and a large wine-glassful of port or claret. Let the sauce simmer gently till it is quite hot, and then serve. No. 3. Bruise an inch of stick cinnamon, and put it, with the rind of half a lemon, into a saucepan. Add a quarter of a pint of red currant jelly and a table-spoonful of port. Boil the sauce for five minutes, and serve. No. 4 (old-fashioned sauce). Clean two ounces of currants, and boil them for five minutes in half a pint of water. Add a glassful of port, half a tea-cupful of finely-grated bread-crumbs, an ounce of butter, and four cloves. Stir the sauce over a gentle fire for ten minutes, remove the cloves, and serve. Currants washed and dried are sometimes served instead of this sauce. No. 5. Put two ounces of powdered white sugar into a stone jar with a quarter of a pint of white wine vinegar. Heat the sauce till the sugar is dissolved, and serve. A glassful of claret and a pinch of cayenne may be added to this sauce if liked. No. 6. Put a quarter of a pint of strong unflavoured mutton gravy into a saucepan, and add a large glassful of claret, and a small glassful of raspberry vinegar. Simmer the sauce till it is hot, and serve.