Dark Red Wine Glaze

Contributed by:
Smoky Hale

This recipe can be used on beef, venison, goat or other game meats. First, collect the following ingredients:

    1 bottle of dry red wine
    1/2 cup red wine vinegar
    1/2 cup soy sauce
    1/4 cup grape jelly
    5 cloves garlic, minced
    2 Tbs ginger, minced
    1 Tbs butter
    1 tsp fresh ground black pepper
    1/2 tsp salt
    1/2 tsp sage

Combine all the ingredients (except the butter) in a stainless steel saucepan. Bring to a boil and reduce ingredients to about 1 1/2 cups. 1-2 hours before cooking, place the chops/poultry in a glass or plastic bowl and cover with 3/4ths of the glaze. Retain the other 1/4th of the glaze. Barbecue or grill meat until done occasionally basting with the remaining sauce. Warm the remaining glaze and add the butter. Stir in thoroughly once melted. Pour remaining glaze over the meat and serve!