| Venison Sauce This is one of my favorite sauces for Venison 6 ounces of Burgundy 1/2 lemon zest and juice 3 T red wine vinegar 3 T sugar 3 T grape, red currant or mint jelly (mint-apple is my favorite for this recipe) Reduce this mixture to half the volume Add 3 T of tomato paste and 4 more ounces of burgundy, reduce to a "back of the spoon" consistency, finish with cold butter. |
| Venison Sauce |