Scandinavian Game Sauce (great for goose or grouse)

Recipe Ingredients

3 tablespoons	45ml	Red-currant jelly
1 1/2 teaspoons	7.5ml	Grated lemon rind
1 1/2 teaspoons	7.5ml	Red-wine vinegar
1/2 teaspoon	2.5ml	Dry mustard
3 tablespoons	45ml	Dry sherry
3 tablespoons	45ml	Dry red wine

Recipe Instructions

Break up jelly with a fork and mix well with lemon rind, vinegar, and mustard in top part of a double boiler. Put over boiling water to melt thoroughly. Just before serving stir in the two wines.

This recipe yields 3/4 cup of sauce.

Source:
THE HUNTER'S GAME COOKBOOK by Jacqueline E. Knight (c) 1978 - Published by Winchester Press, New York, NY

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