Recipe - Pride Of The Deer Camp

FULL AMT
2 qt Water
1 One half cup Brown Sugar
1 One half cup Worchestershire
1 One half cup Yellow Mustard
1 qt Catsup
One half cup Black Pepper
One half cup Red Pepper
3 qt Red Wine Vinegar
1 qt White Wine
1 One half cup Salt

REDUCED AMT
1 cup Water
3 tablespoon Brown Sugar
3 tablespoon Worchestershire
3 tablespoon Yellow Mustard
One half cup Catsup
1 tablespoon Black Pepper
1 tablespoon Red Pepper
1 One half cup Red Wine Vinegar
One half cup White Wine
3 tablespoon Salt

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 nonreactive 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 bbqdigest by "Bill Mathews" billmathews@gator.net on Oct 2,
1999, converted by MM_Buster v2.0l.