I made this to go with some delicious loin of venison given to us by a friend. I cooked the venison hot and fast, so that it was tender and medium-rare, and served it with mashed potato mixed with fried spring onions, spinach and tender-stem broccoli. This is a traditional sauce, which sounds unlikely, but works really well with venison, hot or cold.
- 1 lemon
- 1 orange
- 4 large tbsp recurrent jelly, or a mixture of red-current and rowanberry jelly
- 4 tbsp port
- 1 heaped tsp Dijon mustard
- 1 tsp grated ginger
- 1 tsp cornflour
- Pare the lemon and orange with a potato peeler, and simmer in hot water for 3 minutes or so, and drain.
- In a small pan, melt the jelly into the port, and then whisk in the mustard, the juice of the orange, and the juice of half the lemon, then add the ginger and the rind. Add the cornflour and simmer for ten minutes.
- We left the sauce to reach room temperature, and strained it before serving with the meat.