Goes perfectly with lean roast lamb, venison steaks or roast duck or wild pork.
Pour any fat from the pan in which the meat is cooked, keeping 2-3 teaspoons of the pan drippings. Stir the flour into these, heat the mixture until the flour bubbles and browns slightly, then pour in the chicken stock and stir over a medium heat until the mixture is boiling.
Add the horseradish sauce and grainy mustard and bring back to the boil. Add the blackcurrants next and simmer gently for 1-2 minutes. Add extra water or red wine if the sauce is thicker than cream. Serve immediately or reheat when needed.
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