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The campfire is calling. This easy marinade will give kabobs cooked over open flame an even better taste.
1 cup grape jelly
3 tbs Dijon mustard
3 tbs Worcestershire sauce
3 tbs lime juice
1/3 cup mayonnaise
1/2 tsp red chili powder
2 tsp ginger
1 cup beer
1 11 oz can tomato soup
1 tbs ground black pepper
*This sauce can be heated up by adding more chili powder
Combine ingredients in a saucepan. Place on low heat and reduce to the consistency of maple syrup. Stir often to eliminate scorching. The reduction process will be about 20 to 25 minutes.
We use this sauce on skewered venison over the campfire. Start by marinating venison steaks in sauce overnight. Skewer the steaks on rods and push both ends of skewers into the ground around campfire coals. Occasionally brush remaining sauce on meat during the cooking process. Serve when done to your liking.
Be sure to keep the fire stoked. You’ll need good, consistent heat to get them done.