Pepper Sauce (For Venison)

"I have used canned cranberry sauce when I did not have the cranberry jelly on hand and it works just fine. This sauce is also nice served with lamb."
 
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Ready In:
55mins
Ingredients:
13
Yields:
2 cups
Serves:
32
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ingredients

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directions

  • Put butter in saucepan, add flour and brown slowly, stirring constantly.
  • Slowly add the consommé and bring to a boil.
  • Add thyme, carrot, onion, celery, bay leaf and grated lemon rind.
  • Simmer slowly for 30 minutes.
  • Add cayenne, salt and pepper to taste and simmer another 10 minutes.
  • Add jelly and return sauce to boiling point.
  • Serve hot with venison.

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