Venison Sauces

• 1/4 pound sugar
• 1/2 pint champagne vinegar
• 6 ounces currant jelly
• 6 ounces white wine

1. Sharp Sauce:--A quarter-pound of the best loaf-sugar, or white candy-sugar, dissolved in a half-pint of Champagne vinegar, and carefully skimmed.
2. Sweet Sauce:--Melt some white or red currant jelly with a glass of white or red wine, whichever suits best in color; or serve jelly unmelted in a small sweetmeat-glass.
3. This sauce answers well for hare, fawn, or kid, and for roast mutton to many tastes.
4. Gravy for Venison:--Make a pint of gravy of trimmings of venison or shanks of mutton thus: broil the meat on a quick fire until it is browned, then stew it slowly.
5. Skim, strain, and serve the gravy it yields, adding salt and a teaspoonful of walnut pickle.

sugar, champagne vinegar, currant jelly, white wine

Taken from recipeland.com/recipe/v/venison-sauces-32962 (may not work)