Sauce Chevreuil (Roe-buck Sauce)

Ingredients

• 1 medium onion
• 80 grammes raw ham
• butter
• 1 bouquet garni
• 1 décilitre and a half vinegar
• 3 décilitres sauce Espagnole
• 1 glass Port
• 1 large spoonful currant jelly

Instructions

1. Slice the onion and the raw ham into a fine paysanne.
2. Fry them in butter until lightly coloured.
3. Put in the bouquet garni, moisten with the vinegar, and reduce almost completely.
4. Add the sauce Espagnole and skim the sauce for a quarter of an hour.
5. Remove the bouquet.
6. Finish the sauce with the Port and the currant jelly.