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    Sweet Hot Sauce

    We decided to grill up some Ostrich Sunday night. Hadn't tried it before. It definitely needs serious tenderizing, great flavor but a workout for the jaws.

    Here's the sauce we made for it:

  • 1 Tab Chipotle puree (recipe called for 4
  • Cascabels or 2 fresh Jals)
  • 1 cup Honey
  • 1/2 cup chicken stock
  • 3 tabs tomato puree
  • 1 tsp sweet paprika
  • 1 tsp cumin (I'd add more next time)
  • Mix in pan, bring to boil, then simmer for 10 minutes on medium heat. Stirring occasionally.
  • * Optional Scrape mixture into blender, and puree until smooth. Since we used Chipotle puree we didn't need to do this. I probably would add a bit more heat for us, but this was very nice and didn't kill the meat flavors.
  • Original recipe from:
    D'Artagnan's Glorious Game Cookbook, recently purchased from one of those discount bookstores for $8 instead of the list price of $35. I found it in the store in Wheaton, IL where Crown used to be. Hey, while I was back in Chi-town area w/hubby I was busy while he worked.
  • From: D'Artagnan's Glorious Game Cookbook, Modified by Mary-Anne
    Posted By: Mary-Anne, Shantihhh@aol.com, Via: Chile Head Mailing List
    Post Date: Tue, 16 Oct 2001

    *BACK TO SAUCES*







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