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What You Need:
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Haunch, neck or loin of venison
Butter
A glass of claret
Flour
Salt and pepper
A little lemon or orange juice
Cayenne
Grated nutmeg
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Translate this recipe:
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| How To Cook: |
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1. Fry oblong slices cut from the joint; make gravy with the bones and trimmings and thicken with flour, lightly browned in a little butter.
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2. Strain into a small saucepan; add the lemon or orange juice, claret, salt, pepper, cayenne and nutmeg.
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3. Stir and simmer for a few minutes.
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4. When the 'collops' are done, pour the sauce over them.
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