Southern Jezebel Venison Glaze

Southern Jezebel Venison Glaze

Ingredients:

• 1 (10-ounce) jar apple jelly
• 1 (10-ounce) jar pineapple fruit preserves
• 1 (8-ounce) jar prepared horseradish (adjust to taste)
• 1 tablespoon ground dry mustard
• 1 teaspoon cracked black pepper
• 1/4 teaspoon crushed red pepper flakes

Instructions:

1. Combine Ingredients:
   In a medium saucepan over low to medium heat, combine the apple jelly and pineapple preserves. Stir until both melt into a smooth, syrupy mixture.
2. Add the Spice:
   Stir in the horseradish, ground mustard, black pepper, and red pepper flakes. Mix well to fully incorporate.
3. Simmer Gently:
   Let the sauce simmer for about 5–10 minutes, stirring occasionally. Do not boil—just heat gently to meld the flavors.
4. Taste and Adjust:
   Taste the sauce and adjust the horseradish or pepper if you like it spicier.
5. Cool and Store:
   Let the sauce cool to room temperature. Pour into a clean jar or container with a lid. It will thicken as it cools. Store in the refrigerator for up to 2 weeks.

To Use as a Glaze for Deer Meat:

1. Prepare the Meat:
   Season your venison steaks, backstrap, or roast with salt and pepper or a basic dry rub.
2. Add Jezebel Sauce:
   Coat the outside of the meat with the sauce, combining with the dry rub.
3. Grill or Sear:
   Cook the deer meat until your desired doneness (at LEAST 145°F internal temp).
4. Glaze at the End:
   In the last few minutes of cooking, brush more Jezebel sauce generously over the meat, turning to coat both sides. Let that glaze caramelize slightly over the heat.
5. Serve with Extra Sauce:
   Serve with a side of warmed Jezebel sauce for dipping or drizzling.