Oxford Sauce
300ml (½ pint) Port
4 tbsp Redcurrant Jelly
1 Orange
½ Lemon
1 tsp grated Orange Rind
1 tsp grated Lemon Rind
1 tsp cooked Shallots
1 tsp Mustard
Cayenne Pepper
Ground Ginger
Squeeze the juice from the orange and lemon.
Combine all of the ingredients, seasoning with pepper and ground ginger to taste.
Serve with cold venison.
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