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.

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

INGREDIENTS:

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.
PREPARATION:
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
The truth, the stark naked truth, the truth without so much as a loincloth on, should surely be the investigator's sole aim - Basil Chamberlain
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