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2 posts • Page 1 of 1
Another project that I am working on is a sauce for my venison sausages. I was given 2kg of diced venison. On the scoffometer I gave them a 4 out of 10. Friends were much kinder. The second batch I gave myself 9 out of 10. Anyway I am working on a barbecue type sauce for them. The theme is beetroot and ancho chilli, these are earthy flavours with a slight sweetness. Any suggestions for what should go in the sauce. Will keep you updated.