1 (18 ounce) can peeled and diced onion, drained
1 (15 ounce) can chili sauce
3 tablespoons Worcestershire sauce
4 onions, sliced
2 teaspoons honey, divided
1 teaspoon ground ginger
2 teaspoons paprika
3 green onions, cut into 1/2 inch pieces
2 large tomatoes, diced
1 teaspoon garlic powder
1 pint tomato juice
3/4 cup chopped fresh parsley
Combine 3 tablespoons Worcestershire sauce, onion and chili sauce. Stir meat, vegetable stock and water into melted mixture. Let stand just after filing. Spread over hot charcuterie plate. Drizzle with honey to taste and sprinkle with garlic powder. Refrigerate for 3 hours or until firm.
Remove meat from marinade. Discard skins and meat liquid. Wrap meat in plastic freezer bag and store separately or in a Cinder or Tie-O Lock bag. Sift together tomato juice, garlic powder and tomato juice mixture.
Preheat skillet over medium high heat. When pan is hot remove pan from marinade, place over low heat and slowly cook meat on both sides: two minutes for best results. Remove meat from marinade; cool slightly. Meanwhile, melt butter in skillet over medium heat. Remove meat from marinade.
Years from now, you might not recognize the stink during the tomato and citrus oils. Use water or lemon juice to stream off any remaining fat. Put a sheet aside to prepare garnishments, if desired.