Sauce Victoria (Port and Redcurrant Sauce for Venison)

Ingredients

• 3 spoonfuls redcurrant jelly
• 3 cloves
• 8 grains coarse pepper
• a small fragment of cinnamon
• 1 orange zest
• 1 décilitre and a half Port wine
• 2 décilitres and a half sauce Espagnole
• juice of 1 fine orange
• a point of Cayenne

Instructions

1. Gather in a sauté pan the redcurrant jelly, the cloves, the coarse pepper, the fragment of cinnamon, the orange zest, the Port wine and the sauce Espagnole.
2. Reduce by a third over a brisk fire, stirring with the spatula.
3. Pass through the tammy.
4. Finish with the juice of the orange and a point of Cayenne.