| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Hungarian | Sauces, Venison | 1 | Servings | |
INGREDIENTS
| 1/2 | c | Cider vinegar |
| 1 1/2 | c | Water |
| 1 | ts | Dry mustard |
| 1/4 | ts | Cayenne pepper; to taste |
| 1 | ts | Paprika; hungarian |
| 2 | tb | Worcestershire sauce |
| 1 | tb | Tabasco sauce |
| 1 | tb | Chili powder |
| 1 | tb | Black pepper; freshly ground |
| Juice of 1/2 lemon | ||
| 1 | md | Onion; coarsely chopped |
| 1 | Cl Garlic; crushed | |
| 2 | tb | Currant jelly |
| 8 | tb | Unsalted butter |
INSTRUCTIONS
Recipe by: Uncle Buck's Venison, Littleton, NH Combine all ingredients except the butter in a stainless steel or enamel pa Bring the mixture to a boil, then reduce heat and simmer for 15 minutes. (Don't let it burn. Add a small amount of water if it cooks down too low.) Strain sauce into a clean pan. Add butter. Simmer until the butter melts. Stir with a wooden spoon until well mixed. Remove from heat. NOTE: This sauce keeps well in your refrigerator. Do not freeze! From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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