12-27-2008, 10:58 PM
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#1
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Nontypical Buck
Join Date: Feb 2003
Location: Winnipeg Manitoba Canada
Posts: 1,595
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Red Wine/Red Currant Jelly Sauce
This goes great with roast venison, duck, or goose.
1/2 c. red currant jelly
1 cup dry red wine
1 tbsp corn starch
Place wine and jelly in med saucepan. Bring to med boil until jelly melts, stirring constantly. Add cornstarch and stir until thickened. Remove from heat and serve.
Ron
__________________
Quail is the virgin
Duck is the mature woman
......Iron chef
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