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.