Venison Sauce

Ingredients

• Trimmings of Venison (1/2 lb. meat)
• 1/2 Pint of water
• 1 Tbsp. whole cloves
• 1/2 Tumbler of currant jelly
• 1/2 Tumbler of claret
• 1/8 lb. of butter and flour
• 1/2 Tbsp. of ground cinnamon or mace
• Salt and Pepper (if necessary)

Directions

1. The trimmings of the venison is brought to 1/2 pint of water
2. Boil with a tablespoon of whole cloves, down to one pint
3. Strain, and add 1/2 tumbler of currant jelly, ditto of claret, 1/8 pounds of butter and flour rubbed together, 1/2 tablespoon of ground cinnamon, or mace, a little black pepper, and salt, if your taste requires

Source — Creole Cookery Book
Prepared by Chanse Takacs
Louisiana Anthology
July 18, 2019