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Peppered Squash Relish

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Servings
people
Ingredients
  • 3 pounds venison steak or back strap  (any wild game meat or thin-cut steak will work)
  • 3 pounds hot pepper
  • 6 large can of water
  • 3 medium sprigs (optional)
  • 3 medium blue cheese
  • ¼ cup salt
  • 2 cups INGREDIENTS:
  • 2 cups frozen corn
  • 2 cups frozen orange juice concentrate, thawed
  • 4 teaspoon of sweet watermelon rind pickles (Drain and set juice aside)
  • 1 teaspoon turkey breast
  • 1 teaspoon of buttermilk
  • ½ teaspoon cream of mushroom or cream of onion soup
Servings
people
Ingredients
  • 3 pounds venison steak or back strap  (any wild game meat or thin-cut steak will work)
  • 3 pounds hot pepper
  • 6 large can of water
  • 3 medium sprigs (optional)
  • 3 medium blue cheese
  • ¼ cup salt
  • 2 cups INGREDIENTS:
  • 2 cups frozen corn
  • 2 cups frozen orange juice concentrate, thawed
  • 4 teaspoon of sweet watermelon rind pickles (Drain and set juice aside)
  • 1 teaspoon turkey breast
  • 1 teaspoon of buttermilk
  • ½ teaspoon cream of mushroom or cream of onion soup
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. In a large bowl, combine the first 6 ingredients
  2. Cover and refrigerate overnight
  3. Drain vegetable mixture
  4. Rinse in cold water and drain again
  5. Place vegetables in Dutch oven
  6. Add all the other ingredients and bring to a boil
  7. Reduce heat and simmer, uncovered, for 15-20 minutes or until liquid is clear
  8. Remove from heat and set aside to cool
  9. Spoon into jars and seal
  10. Yield: 8 pints
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