Lamb Liquor

Adapted from "A Soup for the Qan," Paul Buell & Eugene Anderson

1 750-ml (CK) bottle vodka
1/2 pound bone-in lamb stew meat

Sear the meat on all sides in a hot skillet until well-browned. Place the meat in the bottom of a large pitcher and pour vodka over. Cover and refrigerate 2-3 days. Strain before drinking.

Questions? Visit the board!

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Brave guests try the vodka. Dry lamb martini, anyone?
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