Recipes & Reviews


Mixed Grill with Apricot Barbecue Glaze

(serves 6)

6 venison steaks

6 lamb chops

6 chicken drumsticks

Apricot barbecue glaze:

3 Tbs apricot jam

55ml Worcestershire sauce

55ml soy sauce

1Tbs grated ginger

1 tsp ginger powder

a few drops tobacco sauce

2 Tbs tomato puree

1 clove garlic

freshly milled black pepper

Mix ingredients together in a blender and the sauce is ready.

Arrange venison, lamb and chicken in a shallow dish, pour glaze over, turning the pieces so they are all properly coated.

Cover and leave in a cool place until you are ready to cook.

Serve with oven roasted potatoes with garlic and rosemary, a crisp green salad and wine!!

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