Servings: 1
Ingredients
- 2 quart Water
- 1 1/2 c. Brown Sugar
- 1 1/2 c. Worchestershire
- 1 1/2 c. Yellow Mustard
- 1 quart Catsup
- 1/2 c. Black Pepper
- 1/2 c. Red Pepper
- 3 quart Red Wine Vinegar
- 1 quart White Wine
- 1 1/2 c. Salt
- 1 c. Water
- 3 Tbsp. Brown Sugar
- 3 Tbsp. Worchestershire
- 3 Tbsp. Yellow Mustard
- 1/2 c. Catsup
- 1 Tbsp. Black Pepper
- 1 Tbsp. Red Pepper
- 1 1/2 c. Red Wine Vinegar
- 1/2 c. White Wine
- 3 Tbsp. Salt
Directions
- (The women which do not 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 qt. It doesn't need refrigeration. Simply mix all ingredients well in a large pot and simmer for 30 min. Let cold and bottle. The pepper gets rid of the gamey flavor. The kids fight over venison marinated in this stuff.
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