Sauce for venison

Yield: 1 Servings

Measure Ingredient
2 tablespoons Butter
⅓ cup Minced onions
⅓ cup Grated carrots
2 cups ESPAGNOLE SAUCE
½ cup Red wine
1 pinch Cloves
1 tablespoon Lemon juice
¼ cup Red currant preserves
⅓ cup Light cream
3 tablespoons Chopped parsley

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.€

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