Venison tongue wine sauce

Yield: 1 Servings

Measure 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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