Sauce for venison
1 Servings
| Quantity | 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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