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Recipe for Sauce for roast venison

  • A pinch of:
    • pepper
    • lovage
    • parsley
  • 8 oz (225g) dried damsons (soaked overnight)
  • 1 tbsp (15ml) honey
  • 1 tbsp (15ml) wine
  • 1 tbsp (15ml) vinegar
  • 1 tsp (5ml) garum
  • Olive oil
  • 1 chopped leek
  • Put the pepper, lovage, parsley, damsons, honey, wine, vinegar, garum and a drop of olive oil in a pan and stir them together with the leek.
  • Cook slowly over a low heat for about 1 hour.
  • Serve with roast venison.
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