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Porter or Stout and Molasses Marinade




Source of Recipe


the web


List of Ingredients




3 T coarse-grained mustard (I use my own coarse, dark, homemade mustard)
¼ cup molasses
1 cup Porter/Stout (Sam Adams Triple Bock works well here)
1/3 cup malt or red wine vinegar
1 T Worcestershire sauce
2 bay leaves, crumbled
1 tsp Tabasco
½ cup finely chopped onion


Recipe



In small saucepan mix together mustard and molasses. Gradually stir in the rest of the ingredients. Bring to boil and simmer for 2 minutes. Cool before using. Marinate venison, duck, steak or pork overnight in refrigerator. Makes 2 cups. (I used this one on some black bear steaks I got from a friend of mine who hunts in northern Minnesota. Fantastic!)