let's see what we can do -
you can make a low sodium sauce - equal amounts of low sodium ketchup and honey and 1/4 of the amount low-sodium soy sauce (if you use 1 c. ketchup and 1 c. honey - use 1/4 c. soy sauce)
can this be adapted?
Barbecue Sauce:
1 tablespoon black pepper
1 tablespoon salt
1 small box dry mustard
1/4 cup sugar
1/4 cup vinegar
1/4 cup water
1 stick butter/margarine
For sauce: Mix dry ingredients. Add vinegar, water and mix. Bring to
full boil and add stick of butter and continue to cook until butter melts. This makes 1 Pint of the Sauce.
Try a sauce -
2 pounds venison - (to 3 lbs) (or as much as you like)
1 large onion
1 large bell pepper
2 cans mushroom soup
2 cans water
Salt -- to taste
Brown venison in small amount of shortening. Saute onion and pepper in drippings. Add enough flour to drippings to make a brown gravy. Use soup in the gravy instead of water. Pour the browned venison, pepper and onion, mushroom gravy, 2 cans of water and salt into a slow cooker. Cook in crock pot all day on LOW, or put it on at night and cook overnight.
I know that canned soups have a lot of sodium - take a look and see if this will help -
OldFashionedHomeCooking: Make your own dry cream soup mix!
I you have a salsa recipe - re-heat your venison in salsa.
Venison Sauce - maybe it can be adapted?
1/2 ts Soy sauce
1 c Corn oil
1/2 c Vinegar
1/2 c Catsup
1/2 c Worcestershire sauce
1 ts Chili powder
1 c Brown sugar
2 Lemons; juice of
1 Clove garlic
1 ts Salt
1 ts Pepper
1 ts Cayenne
Bring to a boil; simmer 5 minutes. Serve warm; refirgerate unused portion.
Makes 3 1/2 c.
you can always chop up the meat and make a chili with it or a stew
I don't know how much help I am right now -
back to the drawing board...........