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To make Jezebel sauce, combine equal amounts of apple jelly and pineapple preserves and melt them in a double boiler. Then add horseradish and dry mustard to taste.

Grill or broil venison steaks, seasoned with nothing but salt and pepper, and serve with warm Jezebel sauce. The sauce keeps well in the refrigerator but should always be re-heated in a double boiler. I have no idea where the name Jezebel comes from, but if it is linked to the wicked Biblical woman, the name fits inasmuch as the sauce is sinfully good.

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