3 tbsp. black currant marmalade 2 tbsp. Black Currant Vinegar 4 tbsp. sour cream 1 splash tabasco 1 pinch salt
Instructions
3 tbsp. black currant marmalade cook at low heat until it liquifies. Remove pan from the oven, mix with 2 tbsp. Black Currant Vinegar and 4 tbsp. sour cream Season with 1 splash tabasco and 1 pinch salt Serve with dark meat and venison.
