| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Chicago |
|
1 |
Servings |
INGREDIENTS
| 2 |
qt |
Water |
| 1 1/2 |
c |
Brown Sugar |
| 1 1/2 |
c |
Worchestershire |
| 1 1/2 |
c |
Yellow Mustard |
| 1 |
qt |
Catsup |
| 1/2 |
c |
Black Pepper |
| 1/2 |
c |
Red Pepper |
| 3 |
qt |
Red Wine Vinegar |
| 1 |
qt |
White Wine |
| 1 1/2 |
c |
Salt |
| 1 |
c |
Water |
| 3 |
tb |
Brown Sugar |
| 3 |
tb |
Worchestershire |
| 3 |
tb |
Yellow Mustard |
| 1/2 |
c |
Catsup |
| 1 |
tb |
Black Pepper |
| 1 |
tb |
Red Pepper |
| 1 1/2 |
c |
Red Wine Vinegar |
| 1/2 |
c |
White Wine |
| 3 |
tb |
Salt |
INSTRUCTIONS
FULL AMT
REDUCED AMT
(the women that don't like a gamey flavor - love this . . ). "Pride of the
Deer Camp" from the Lenox House Hotel, Chicago
NOTES: The larger recipe makes about 2 gallons, the smaller recipe makes
about a quart. It doesn't need refrigeration. Simply mix all ingredients
well in a large pot and simmer for 30 minutes. Let cool and bottle. The
pepper gets rid of the gamey flavor. The kids fight over venison marinated
in this stuff.
Posted to bbq-digest by Bill Mathews <billmathews@Daccess.net> on Sep 24,
1998, converted by MM_Buster v2.0l.
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