Madeira Game Sauce

This is excellent with any big-game roast or steak.

3 tbsp. butter or margarine
1 cup venison stock
2 tbsp. Madeira wine
3 tbsp. all-purpose flour
2 tbsp. currant jelly

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.

Home | Cooking | Recipes | Suppliers | Resources

Venison-meat.com
The Deer Farmers’ Information Network
Box 8220, Edmonton, Alberta Canada T6H 4P1
Phone: 1-800-267-9997 or 1-780-430-8245
Fax: 1-800-267-9993 or 1-780-434-0412
E-mail: info@deerfarmer.com