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Let’s talk Venison

Deer Season

I’m not wild about venison myself, but I’m surrounded by people that LOVE it.

These sauce recipes would make bootstraps tasty…
If you have a tough piece of buck you’re trying to make a meal of this sauce will work its magic!

I tend to make a lot at a time but it’s easy to cut this recipe down to 1/4

Habanero Balsamic Sauce
→Heat level 4
4 jars Ojai Habanero Jelly
1 c Balsamic Vinegar

Place ingredients in medium saucepan over medium heat.
Bring mixture to a simmer & reduce heat. Keep at a low simmer & stir occasionally.
Cook for 45-60 minutes.
Let cool on counter top, Cover & refrigerate. Keeps well for up to 2 weeks.

Mixture will thicken as it cools. Enjoy on venison, bbq’d chicken, vegetables +++

Habanero Marinate
can also be used as a glaze or sauce
→Heat level 3
4 jars Ojai Habanero Jelly
1 can of Coca Cola (not diet)
2 T Worcestershire Sauce
1 fresh bay leaf

Place ingredients in medium saucepan over medium heat.
Bring mixture to a simmer & reduce heat. Keep at a low simmer & stir occasionally.
Cook for 45-60 minutes.
Let cool on counter top. Cover & refrigerate. Keeps well for up to 2 weeks.
If you want to get rid of the gamey flavor, use as a marinate.

Need a recipe? Send me a note at info@ojaijelly.com
& let me see what I can come up with!

enjoy

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