Recipe - Venison Tongue Tangy Sauce
Categories: None, Venison Tongue Tangy Sauce
1 One half tablespoon Prepared mustard
1/3 cup Dry white wine
One half cup Sour Cream
2 teaspoon Butter or margarine, melted
1/8 teaspoon Salt
One half teaspoon Dried parsley flakes
Combine all ingredients in a small saucepan. Cook over low heat until sauce
is warm, stirring constantly.
Yield: 1 cup.
Recipe By : The Wild Game & Fish Cookbook
Posted to FOODWINE Digest 28 November 96
Date: Thu, 28 Nov 1996 14:14:37 0500
From: Randee Fried Noellekk@AOL.COM
Venison Tongue Tangy Sauce recipe makes 4 Quarts
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