This is excellent with any big-game roast or steak.

• 3 tbsp. butter or margarine
• 1 cup venison stock
• 2 tbsp. Madeira wine
• 3 tbsp. all-purpose flour
• 2 tbsp. currant jelly

In a small saucepan, melt butter over medium-low heat.

Stir in flour.

Blend in stock.

Cook over medium heat until thickened and bubbly, 5-7 minutes.

Add jelly, stir until melted.

Add Madeira, heat just to boiling.

Serve sauce warm.

Makes about 1 cup.