|Red currant/Rowan / gooseberry jelly||1 Tablespoon|
|Port/Burgundy||2 Cup (32 tbs)|
Simmer carcase in the stock with vegetables and herbs, until meat is easily flaked from the bone and vegetables are soft.
When cool remove meat and pass it through a sieve or mill into a clean saucepan.
Add strained liquor in which it has cooked, then the red currant jelly, wine and seasoning.
Simmer for a further 5 minutes.