Venison tongue wine sauce
1 Servings
| Quantity | Ingredient | |
|---|---|---|
| 1½ | tablespoon | Prepared mustard |
| ⅓ | cup | Dry white wine |
| ½ | cup | Sour Cream |
| 2 | teaspoons | Butter or margarine, melted |
| ⅛ | teaspoon | Salt |
| ½ | teaspoon | Dried parsley flakes |
Combine all ingredients in a small saucepan. Cook over low heat until sauce is warm, stirring constantly.
Yield: 1 cup.
Recipe By : The Wild Game & Fish Cookbook Posted to FOODWINE Digest 28 November 96 Date: Thu, 28 Nov 1996 14:14:37 -0500 From: Randee Fried <Noellekk@...>
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