Sweet Sauce for Venison is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic sauce made from a blend of redcurrant jelly and Port wine that's typically served with venison. The full recipe is presented here and I hope you enjoy this classic British version of: Sweet Sauce for Venison.
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This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Original Recipe
SWEET SAUCE, for Venison.
518. INGREDIENTS.—A small jar of red-currant jelly, 1 glass of port wine.
Mode.—Put the above ingredients into a stewpan, set them over the fire, and, when melted, pour in a tureen and serve. It should not be allowed to boil.
Time.—5 minutes to melt the jelly.
Average cost, for this quantity, 1s.
Modern Redaction
Ingredients:
200ml redcurrant jelly
150ml Port wine
Method:
Combine all the ingredients in a pan over low heat. Cook, stirring frequently, until the jelly has dissolved and blended with the port wine. Pour into a sauce boat and serve immediately as a an accompaniment to roast or fried venison.
