(After cooking venison) Strain off pan juices Boil rapidly on stove top to reduce by half. Rub flour into butter, add to thicken, stir well. Add port, redcurrant (or rowan jelly), mix very well. Serve over venison or separately as desired. NOTES : If you live in hunting country, heres a new taste for Roast venison. Rowanberry jelly is made from the red berries of the rowan tree (mountain ash). This is a sacred tree in Scotland; it averts disaster and keeps evil spirits away, which is why it is so common in Scottish Highland and Nova Scotian gardens.
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|Serving Size: 1 Serving (48g)|
|Recipe Makes: 4|
|Calories from Fat: 26 (37%)|
|Amt Per Serving||% DV|
|Total Fat 2.9g||4 %|
|Saturated Fat 1.8g||9 %|
|Monounsaturated Fat 0.7g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 7.6mg||2 %|
|Sodium 22.2mg||1 %|
|Potassium 56.7mg||1 %|
|Total Carbohydrate 2.9g||1 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 2.8g|
|Protein 0.3g||0 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 70
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