by Chef Murph
French Spiced Venison
Rub the venison with salt, pepper, vinegar, cloves, and allspice; then put in a baking pan. Pour over a cup of melted butter; add 1 onion– sliced, some thyme, parsley, the juice of a lemon, and a cup of hot water. Let bake– covered– in a hot oven. Baste often with the sauce when nearly done. Sprinkle with flour; add a glass of sherry and let brown. Serve with celery and currant jelly.
Hope you enjoy!
XoxoX
Chef Murph
