- 3 tablespoons Belvedere®
- 3 ounces venison stock
- 1 teaspoon Worcestershire sauce
- 1 teaspoon sea salt
- 1 teaspoon Blair's Death Rain Habanero Dry Rub ®
- Measure out 3 ounces ground venison using measuring cup; pour into stock pot.
- Add 3 ounces cold water.
- Simmer venison in stock pot until 3 ounces stock may be obtained.
- Shake stock well with other ingredients in shaker with ice.
- Fill old fashioned glass with ice;strain and serve.
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