SC - old world/new world foods

[melc2newton@juno.com]

I've found this barbecue sauce recipe delicious with any kind of game animal,
including venison.  Can't imagine Elk is all that different.

Pat's Mustard Based Barbecue Sauce

1 quart French's Yellow Mustard
1 small (4 oz) can tomato paste
1/4 cup sugar
1/4 cup cider vinegar
1/4 cup butter or margarine
1/8 tsp ground cloves (or to taste)
salt to taste
ground black pepper to taste

Mix all ingredients in a glass or ceramic pot and warm slowly over a medium to
low heat until just beginning to boil.  Remove from heat and store in a glass,
ceramic, or plastic container (warning, it does stain tupperware) for 24 hours
or longer for the flavors to marry.  

To cook with the sauce:  Roast or grill meat until almost done, dip pieces in
sauce and return to the fire until well done.  Serve extra sauce for pouring.

Mordonna
Atenveldt, Atenveldt
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