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Peppercorn Sauce
Sauce Poivrade

8 peppercorns, crushed
1/2 cup vinegar
1 cup brown sauce or leftover thickened gravy
2 Tbsp red currant jelly

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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