|Venison fillet||4 Pound|
|Currant jelly||1⁄4 Cup (4 tbs)|
|Wine vinegar||1⁄2 Cup (8 tbs)|
|Cream||1⁄2 Cup (8 tbs)|
|Flour||1⁄4 Cup (4 tbs)|
|Beef broth||2 1⁄2 Cup (40 tbs)|
|Carrot||1 , cut up|
|Onion||1 , cut up|
|Garlic salt||1⁄2 Teaspoon|
Wrap bacon around venison.
Melt margarine in saucepan and brown meat.
Place carrot and onion in stock.
Add seasonings and browned meat.
Bake in 300°F.oven 2 hours.
Remove from oven and skim fat.
Mix flour in small amount of water to form a paste.
Stir into gravy.
Let cook until thickened.
Add jelly, wine and cream.