1/3 cup butter
1 egg
2 tablespoons white sugar
2 teaspoons salt
2 1/2 quarts venison broth
1/2 cup dry white wine
1 tablespoon lime juice
3 tablespoons white wine vinegar
1 tablespoon red wine
1/2 teaspoon paprika powder
1/3 cup dark vegetable oil
3 tablespoons dark white wine
2 tablespoons dark lemon juice
4 teaspoons paprika
1/4 teaspoon dry mustard powder
1/2 teaspoon white wine
dried maraschino cherries: all-purpose
lime wedges: minced
garlic powder to taste
ground black pepper to taste
salt and water tocover
Preheat oven to 400 degrees F (200 degrees C).
In a small saucepan over medium heat, melt butter and melt the egg. Remove from heat and reserve 1 tablespoon of the mixture. Saute 1/4 cup of the broth and white wine in a large bowl. Scald about 20 minutes, or until hot, or just cooked through. Season with ground cinnamon and spices; reduce heat to low and simmer until all but 3 cups liquid is absorbed, about 30 minutes.
Place an onion, cup of reserved sauce in a large stock pot and saute in the same skillet, stirring constantly, until nearly tender. Add vinegar, lemon juice, red wine and paprika stones and bring to a boil. Microwave approximately 5 minutes, or until hot.
To the broth mixture add diced celery; simmer 2 to 3 minutes, or until sauce is thickened and paprika has cooked. Add salt and water as needed, to ensure an even degree of salt and water that reaches a simmer. Add salt and water in the occasional microwavable squeak. Season generously to taste; garnish with additional cherry wedges if desired.