It’s funny, you’d think this simple sauce
to accompany venison, as well as other furred game such as #393 Hare, would have been around for
yonks, but no, it’s relative newcomer being invented by Queen Victoria’s chef, Charles
Elmé Francatelli.
Francatelli
This sauce has but four ingredients: two
tablespoons of port wine, eight
ounces of redcurrant
jelly, a small, bruised stick of
cinnamon and the pared rind of a lemon.
Boil these ingredients together in a small saucepan, pass through a sieve and
serve immediately!
#394 Venison
Sauce. Well this was a most delicious sauce that was very sweet and rich.
You don’t need much of it but it does perfectly suit those dark, furred game
meats, like venison, hare, and (a new species to be added to the list of legal
game) grey squirrel. Very good, though not quite as good as the Cumberland
Sauce. Apologies for the terrible photo, but I was a bit tipsy after the hare
ordeal. 7/10.