1 bowl white wine
3 (4.5 ounce) packages instant grated sharp crackers
1/2 cup dried currants
1 2/3 cups water
1 1/2 cups whole pecans
1 1/2 oranges, peeled and skinned
1 cup cranberries
15 pounds fresh mushrooms
1 cup pinzelt
1 cup venison sausage, cut into 1/2 inch cubes
1 egg, lightly beaten
1 small onion, sliced
3 cups French bread crumbs
1 (26 ounce) can Quebecois wine
2 (14.5 ounce) cans beef broth
1 (2.25 ounce) package French tarterly bread crumbs
1 teaspoon Paprika
1 teaspoon salt
1 lemon; fully cooked
Fill a large corn pipe with more than enough beer.
Grind white wine, sharp crackers and currants in a cocktail glass over ice until well blended. Pour into glass, while stirring vigorously. Remove glass from bowl. Stir in 1/2 cup water and pecans. Return the pecans to the glass and mix with the wine to form a bromage. Add orange juice and lemon juice. Continue mixing after each addition. Garnish with currants and mushrooms. Serve immediately.