Rum

[Red Cat Jenny]

Bo, I'll look around. I may have one in a book. I had done a lot of rum cakes a few years ago. I'll let you know.

[BriarRose Kildare]

Does anyone have a good rum sauce recipe that might go well with venison? I love to try new stuff when cooking and we eat lots of venison here. It helps to keep us from "burning out" if I can offer the family a variety of tastes. Thanx!

Bo

Captain Bo, I will ask my Uncle to see if he has any good recipes. He does a lot of cooking with venison. And he is a terrific cook too.

[Capt. Bo of the WTF co.]

Thank you both. I will keep checkin' in here.

Bo

[Red Cat Jenny]

Bo,

Here are two that go with Pork, but I think thy'd do for venison as well.

12 (1 inch thick pork chops)

12 oz. jar apple jelly

3 tbsp. lemon juice

Freshly grated nutmeg to taste

1 c. apple juice

3/4 c. soy sauce

1/2 c. honey

2 lg. garlic cloves, minced

2 tbsp. grated peeled fresh gingerroot

1 tbsp. dry mustard

2 dashes Worcestershire sauce

1/2 c. dark rum

Combine apple juice, 1/2 cup of the soy sauce, honey, garlic, gingerroot, mustard, Worcestershire sauce and the rum. In a shallow dish arrange the pork chops in one layer, pour the marinade over them, and let them marinate, covered and chilled, turning them occasionally, overnight. Drain the marinade into a saucepan and add the jelly and the remaining 1/4 cup soy sauce. Bring the sauce to a boil, boil it until it is reduced to about 1 1/2 cups, and stir in the lemon juice and the nutmeg. Grill the pork chops on an oiled rack set about 6 inches over glowing coals, turning them and basting them with the sauce every 5 minutes, for a total of 20 minutes, or until they are just cooked through. Serve the chops with the sauce. Serves 6 to 8.

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Rum Marinade

For the marinade:

1/4 cup allspice berries

1-inch cinnamon stick

1 teaspoon freshly grated nutmeg

1 Scotch bonnet chile, stemmed, halved, and seeded

1/2 medium red onion, diced

1/2 cup finely chopped scallions (white and green parts)

3 cloves garlic, roughly chopped

3 tablespoons peeled and minced ginger

1 tablespoon chopped fresh thyme

1 tablespoon sugar

1 tablespoon soy sauce

2 tablespoons Worcestershire sauce

3 tablespoons fresh lime juice

1/4 cup dark rum

[Red Sea Trade]

A traditional (and, I believe, period correct) sauce for venison is Cumberland Sauce. It is usually made with Port wine, but I don't see why a zesty rum couldn't substitute.

Juice of one lemon plus some of the lemon zest

Juice of one orang plus some of the zest

1 cup currant jelly

1/8 tsp. ground cloves

1/8 tsp. ground ginger

1 tsp. dry mustard

3/4 cup dark rum

2 tsp. cornstarch dissolved in a small amount of cold water

Mix together citrus juices, rum and spices in a saucepan over low heat. Add currant jelly, stirring until it is dissolved and blended. Stir in cornstarch and allow to thicken. Chill before serving.

Now, alas, my tuna sandwich doesn't seem terribly exciting...

[Capt. Bo of the WTF co.]

You are GREAT!!! I am in your debt. I'll let you all know how it turns out. Thank you both for the receipts!

Bo

[BriarRose Kildare]

Capt. Bo, I am still waiting for my Uncle to return my phone call. He is busy this time of year so it may be a day or two before I hear back from him. I will let you know as soon as I speak with him what recipes he may have for you to try.

[Capt. Bo of the WTF co.]

Hey, no problem. Now that I am back on-line and "home-port", I'm harder to get rid of than a social disease! (and some say just as un-desireable too!)

Bo

[Graydog]

I have tried Captain Morgan's, and Pyrat both straight.

Lad, if ye be drinkin Pyrate straight then ye have already found yer answer.