Categories: Sauces, Venison 
      Yield: 1 servings 
  
    1/2 c  Cider vinegar 
  1 1/2 c  Water 
      1 ts Dry mustard 
    1/4 ts Cayenne pepper; to taste 
      1 ts Paprika; hungarian 
      2 tb Worcestershire sauce 
      1 tb Tabasco sauce 
      1 tb Chili powder 
      1 tb Black pepper; freshly ground 
           Juice of 1/2 lemon 
      1 md Onion; coarsely chopped 
      1    Cl Garlic; crushed 
      2 tb Currant jelly 
      8 tb Unsalted butter 
  
  Recipe by: Uncle Buck's Venison, Littleton, NH 
  Combine all ingredients except the butter in a stainless steel or enamel pa 
   
  Bring the mixture to a boil, then reduce heat and simmer for 15 minutes. 
  (Don't let it burn.  Add a small amount of water if it cooks down too low.) 
  Strain sauce into a clean pan.  Add butter.  Simmer until the butter melts. 
  Stir with a wooden spoon until well mixed.  Remove from heat.  NOTE:  This 
  sauce keeps well in your refrigerator.  Do not freeze!