Currant Jelly & Wine Sauce
1 small jar currant jelly
2 tbsp. vegitable oil
1 small minced onion
3 tbsp. vinegar
2 cup red wine
Salt & pepper
In a sauce pan cook onions in the oil until tender
Add Current Jelly, red wine and vinegar
Cook on medium heat until jelly is completly disolved
Simer to reduce liquid until thickened into sauce
Salt & Pepper to taste
Server over any wild game meat or foul
