Peppercorn Sauce
Ingredients
- 8 peppercorns, crushed
- 1/2 cup vinegar
- 1 cup brown sauce or leftover thickened gravy
- 2 Tbsp red currant jelly
Instructions
Sauce Poivrade. Mix together peppercorns and vinegar and simmer, uncovered, until reduced to 1/4 cup. Add brown sauce and simmer one-half hour. Add jelly. Strain. Serve with venison or grilled chops.
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