Venison Sauce is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic sauce of port wine with lemon zest and redcurrant jelly that's flavoured with cinnamon and which is typically served with venison. The full recipe is presented here and I hope you enjoy this classic British version of: Venison Sauce.
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This is a classic recipe for a Victorian version of Venison Sauce that's derived from the chef, Charles Elmé Francatelli' 1861 volume, The Cook's Guide and Housekeeper's & Butler's Assistant. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
No. 47.—VENISON SAUCE.
Two tablespoonfuls of port wine, a small stick of cinnamon bruised, the rind of a lemon, half a pound of red-currant jelly; boil for five minutes, and strain into a sauceboat.
Modern Redaction
Ingredients:
2 tbsp port wine
1 small cinnamon stick, bruised
finely-pared zest of 1 lemon
225g redcurrant jelly
Method:
Combine the redcurrant jelly and port wine in a pan and whisk together. Add the cinnamon stick and lemon zest then gently bring to a simmer.
Increase to a boil and cook for five minutes then strain into a sauce boat and serve.
