Before I tell how to make this recipe, I'd like to say some history behind it. This dish was originally a European dish. When it was a European dish, they used lamb blood sauce instead of gravy. Eventually it became a popular Canadian dish, but after the 'beaver boom', it nearly went extinct.

Finally, it became a popular Southern dish in America until the mid 1900's when it lost favor and was nearly forgotten. This dish goes great with fried chicken, biscuits, turkey, chicken pot pie, and wild hare. They are also an awesome addition to any Thanksgiving.

This is how it is prepared: