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Rick B

Shotgun Sauce

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Rick B

I've been making this sauce for years and it's great on Venison or Gamebirds. Can't take credit for inventing the recipe, this was developed by a Chef at a local Hunt Club. Thought I would share it here.

              1 cup Currant Jelly

              1/2 cup Butter

              Dash of Worcestshire Sauce

        Combine all ingredients, bring to a Boil for 5 minutes. Stir down, remove the foam, and serve over meat. You can also add a little cornstarch or flour to a little water and blend that in to make it a little thicker.

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