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Madeira Game Sauce
This is excellent with any big-game roast or steak.
3 tbsp. butter or margarine
In a small saucepan, melt butter over medium-low heat. Stir in flour. Blend in stock. Cook over medium heat until thickened and bubbly, 5-7 minutes. Add jelly, stir until melted. Add Madeira, heat just to boiling. Serve sauce warm. Makes about 1 cup.
Venison-meat.com or Venison.deerfarmer.com