64 Sauce Moscovite

Method

Prepare dl (1⅓ pt or U.S. cups) of ordinary Sauce Poivrade made with venison stock. Finish it at the last minute with 1 dl ( fl oz or ½ U.S. cup) Malaga wine, ¾ dl (3 fl oz or U.S. cup) of an infusion of crushed juniper berries, 40 g ( oz) of toasted pine-seed kernels or toasted shredded almonds and 40 g ( oz) currants which have been soaked in warm water till swollen and then drained.

This sauce is specially suitable for serving with joints of venison.

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