Onion Mint Sauce for Lamb, Venison, Goat, Antelope, etc.

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Onion Mint Sauce for Lamb, Venison, Goat, Antelope, etc.

Postby Bare_Truth » Mon Sep 09, 2013 8:46 am

I usually dont use sauce on meat but occasionally it is a good addition, so here is a tangy sauce that works well.


Onion Mint Jam AKA Mint Sauce for Lamb, Venison, etc.


3 Tsp Olive Oil
2 3/4 cups chopped RED Onion
3/4 cups Sugar
1 1/4 cups White Wine Vinegar
Salt & Pepper to taste
1/2 cup lightly packed Fresh Peppermint Leaves chopped fine Do not add until ready to serve. Experiment with other mint varieties to suit.
Cook onion in olive oil until softened over medium high heat - about 5 min
Add Sugar and cook to carmelize - about 5 minutes
Add Vinegar slowly and boil until syrupy and volume reduces - about 8 minutes
Season to taste with salt and pepper using pepper sparingly
Add Mint Leaves just before serving.
The mixture without the mint added will keep in refrigerator about 1 week.
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Re: Onion Mint Sauce for Lamb, Venison, Goat, Antelope, etc.

Postby Petros » Mon Sep 09, 2013 2:07 pm

Interesting -

We do not do much lamb [sigh]. Less venison. No goat nor antelope though I thinkwe have both had them.

Still, sauce sounds an interesting chsange. I shall see what Herselkf thinks of the receipt
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