1. Brown the venison and roast to taste
2. Chop the rhubarb and boil it with the stock until it is pulped. Rub it through a sieve and return the smooth puree to the pan. If it is too thin carefully reduce it to desired consistancy.
3. Dissolve the blueberry jelly in the puree, season with salt and pepper and a pinch of ginger if desired; I so desire. Then adjust the taste with sugar and/or lemon juice.
4. Take any dripping from the roasted venison and combine into the sauce.
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|Serving Size: 1 Serving (257g)|
|Recipe Makes: 9|
|Calories from Fat: 38 (19%)|
|Amt Per Serving||% DV|
|Total Fat 4.2g||6 %|
|Saturated Fat 1g||5 %|
|Monounsaturated Fat 0.5g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 26.9mg||8 %|
|Sodium 22.9mg||1 %|
|Potassium 293mg||8 %|
|Total Carbohydrate 8.6g||3 %|
|Dietary Fiber 1.8g||7 %|
|Sugars, other 6.7g|
|Protein 33g||47 %|
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Calories per serving: 203
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