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fall flighter
10-01-2004, 10:14 PM
Take a small to medium pan with some Dr. Pepper and Woershire sause and make a syrup with the to combined.
In a small pan use about 1/4 cup of each.
With the meat in the pan the heat will make the syrup glaze that covers the meat while it is cooking.
If the glaze starts to gets to sticking to the pan add just a little of each of the Dr. or Woreshire. So it doesn't burn the meat.
Cook on low temp.

And enjoy.
I hate telling this with the meat frozen in the freezer and can not eat some of it right now.


The way I came up with this is I was cooking some mallard one night as a teenager in woreshire sause when the Dr.Pepper fell into the pan and it started makeing the syrup. Every since then When I cook it on the stove that is the way it is done.






ENJOY

Skeet in NZ
10-01-2004, 11:22 PM
Escuse me but down here in New Zealand I have no idea what the hell is Dr Pepper?????

Rob

tentimes
10-02-2004, 08:45 AM
KIKE A CHERRY COLA.... SOFT DRINK GOES GOOD WITH CAPTIAN MORGAN SPICED RUM

Skeet in NZ
10-02-2004, 02:53 PM
:cool: Thanks for that. I know what goes well with rum.:cool:

Rob