Required: One pound of cooked venison. One pint of good brown sauce. One tablespoonful of red currant, rowan, or cranberry jelly. A piece of glaze the size of a walnut Salt and pepper. A glass of port wine.

Cut the meat into thin slices. Put the sauce in a stewpan with the jelly, glaze, and wine. Bring these slowly to boiling point, then let the sauce cool slightly. Next put in the slices of meat and let them heat through very gently in the sauce - they will probably take from fifteen to twenty minutes. Be very careful that the sauce does not boil, or the meat will become tough. Arrange the slices on a hot dish, season the sauce carefully, pour it over, and hand round red currant or rowan jelly.