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Categories:Viewed: 27 - Published at: 5 years ago
Ingredients
- 3 Tbsp. olive oil
- 1/3 c. chopped carrot
- 1/3 c. chopped onion
- 4 Tbsp. minced parsley
- 1 c. dry red wine
- 2 1/2 c. canned beef gravy
- 1/8 tsp. ground cloves
- 1 1/2 tsp. black pepper, freshly ground
Method
- Pour oil in skillet and heat.
- Saute carrot, onion and parsley about 5 minutes.
- Add wine and simmer until reduced by half.
- Add gravy and cook over low heat, about half an hour.
- Strain.
- Place in a saucepan and stir in cloves and pepper.
- Simmer 5 minutes. Serve over roasted or boiled venison.
