Girl Hunter Part 43
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Makes 1 cup 1 cup apple cider
1 tablespoon red wine vinegar
2 cups venison stock or venison braising liquid from venison shoulder (page 155)
Salt
1. Reduce the apple cider to a syrup in a saucepan.
2. Stir in the vinegar and cook for 2 to 3 minutes.
3. Add the stock, stir well, and cook until the liquid is reduced by about half (20 to 30 minutes).
4. Skim off any fat and season.
Try with: antlered game, bear, turkey, duck
Sweet-and-Sour Dipping Sauce
Makes 1 3/4 cups 1 cup cider vinegar
1/2 cup brown sugar
1 cup water
1 cup canned crushed or plum tomatoes, drained
1 cup pineapple juice
1 red bell pepper, seeded and diced
1 teaspoon Dijon mustard
2 tablespoons soy sauce
1. Combine all the ingredients in a saucepan over medium heat. Stir and bring to a simmer. Skim off any foam that forms on the surface.
2. Let it reduce, stirring often and continuing to skim the foam, for 60 to 80 minutes, until reduced by two-thirds.
3. Puree in a blender for 15 seconds. This sauce is best if left to sit for a few hours before serving. It can be stored in the refrigerator for several weeks and served cold.
Try with: any light meat game bird, hog, javelina, rabbit, squirrel
Barbecue Sauce
Makes 1 1/2 cups 1 tablespoon grape seed oil
1/2 cup diced onion
Sea salt
1/2 cup cider vinegar
1 tablespoon minced garlic
1/2 cup Worcesters.h.i.+re sauce
1 tablespoon dark brown sugar
1 tablespoon mola.s.ses
1 cup canned crushed or plum tomatoes, drained
1 tablespoon mustard powder
1 tablespoon smoked paprika
1/2 teaspoon ground cloves
1/2 teaspoon cayenne
1 teaspoon ground coriander
1/2 cup bird or hog stock
Girl Hunter Part 43
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Girl Hunter Part 43 summary
You're reading Girl Hunter Part 43. This novel has been translated by Updating. Author: Georgia Pellegrini already has 742 views.
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- Related chapter:
- Girl Hunter Part 42
- Girl Hunter Part 44
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