| 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
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 non-reactive 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.
Have used this on a lot of deer and a modest amount of elk.
Some of us in these parts cut up the deer by separating out each muscle,
then removing the shiny, white outer coating (fascia). Squeeze out your
meat a few times under some cool, running water to remove most of the
blood. This will improve the taste for most of the women folks.
Posted to bbq-digest by "Bill Mathews" <billmathews@gator.net> on Oct 2,
1999, converted by MM_Buster v2.0l.
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