Wildgame Marinades and spices
1/2 cup red wine vinegar
(I
prefer balsamic)
1 tsp. garlic powder
2 tsp. salt
3/4 cup pineapple juice
1/2 cup brown sugar
1/4 cup soy sauce
1/4 tsp. ginger
3 lb. lean meat cut into
strips
Mix all ingredients
together.
Place meat strips in marinade and refrigerate
for at least 6 hours. Stir
mixture occasionally to make sure all the meat is
covered. Dry following the
technique mentioned earlier.
2 tsp. chili powder
2 tsp. dried garlic powder
2 tsp. dried onion powder
2 tsp. pepper
2 tbs. salt
1 tsp. brown sugar
1/2 tsp. liquid smoke --
(1/2
to 1)
1 cup water
2 lb. lean meat cut into
strips
Mix all ingredients
together.
Place meat strips in marinade and refrigerate
for at least 6 hours. Stir
mixture occasionally to make sure all the meat is
covered. Dry .
1 c. salad oil
1 tsp. mustard
1 tsp. salt
1 tsp. pepper
3/4 c. soy sauce
1/2 c. lemon juice
1/4 c. Worcestershire sauce
2 cloves minced garlic
Marinate meat in
refrigerator
for 24 hours in a covered
pan. Drain 3 to 4 hours
before
serving on paper towels in
refrigerator before cooking.
After frying wild game, add 1 tablespoon chopped chives,green onions or onions to the skillet and sauté 2 minutes.
Stir in 4 tablespoons flour. Add one cup milk and one of beef or chicken broth, or water, one tablespoon chopped parsley and salt and pepper to taste. Simmer until thickened.
For Wild Game Sawmill Gravy, add to the Wild Game Gravy recipe 1/2 teaspoon powdered mustard, 2 tablespoons ketchup and a dash of Tabasco sauce. Serve the gravy over wild or white rice or boiled potatoes.
1/2 c. brown sugar
1/2 tsp. onion salt
venison
1/2 c. vinegar
1/4 tsp. garlic salt
Mix together the sugar,
vinegar
and salts well.
Marinate venison several
hours,
stirring or turning occasionally to make sure that all portions of the
meat soak in the marinade. Drain steaks; flour, salt and pepper
to
taste and fry. If you do not use pre-tenderized meat, you may wish to
tenderize
it yourself with a kitchen
mallet, prior to marinating.
1/2 clove garlic, crushed
1/2 tsp. salt
1/2 c. white vinegar
water to cover meat
Combine garlic, vinegar
and
salt. Add venison and enough water to cover meat. Cover and refrigerate
48 hours.
Drain. Broil, fry or roast.
4 tbs. vinegar
6 tbs. catsup
3 tbs. mustard
3 tbs. Worcestershire sauce
4 tbs. brown sugar
1 tbs. Texas Pete
2 tbs. chili powder
4 tbs. water
8 tbs. butter or margarine
2 tsp. salt
Simmer sauce in pot.
Bake deer in 2 cups of
vinegar
for 3 hours or until
done. Pour off vinegar. Pour
sauce over deer and bake 1 hour
at 300°.
1 whole deer ham
2/3 c. vinegar
2/3 c. soy sauce
1/2 tsp. mustard (prepared
mustard)
1/2 tsp. paprika
cracked pepper
Clean deer ham. Mix all
the
ingredients, pour over ham
in large baking pan. Soak
12 hours on one side, turn and soak
12 hours on the other side
(24 hours of soaking in all). Bake,
covered, to desired
doneness.
A thermometer is recommended,
inserting into thickest
section
of meat. Bake at 350 °.
1 1/2 c. oil
1/2 c. Worcestershire sauce
2 tbs. dry mustard
salt and pepper to taste
1 c. red wine
1 1/2 tsp. parsley flakes
2 cloves garlic, crushed
1/3 c. lemon juice
1/2 c. soy sauce
2 bay leaves
1/4 c. chopped onion
Mix all ingredients in a
nonmetal
bowl. Add meat and
store in refrigerator.
Marinate
venison steaks overnight.
1 lemon, juice of
1/2 c vinegar, wine
1/4 ts tarragon
2 onions, sliced
1 tsp. chili powder
1/2 c water
2 tsp. salt
2 bay leaves
1/4 tsp. pepper, black
1/2 c tomato catsup
1 garlic clove, crushed
Mix ingredients in a
large
bowl. Place meat therein and turn several times. Cover. Marinade for
from
2 hours to 48 hours, dependent upon your assessment of tenderness and
flavor.
Save marinade for soups,
gravies, or later use with
another meat.
3 lb deer meat, thinly
sliced
3/4 c wine, dry
1/3 c lemon juice
1/4 c onion, minced
1/4 c brown sugar
2 tsp. liquid smoke
1 tsp. seasoned salt
1/4 tsp. pepper
3 bay leaves
Marinade deer meat for 24 hours in the marinade mixture, covered, in a cold part of the refrigerator. Turn meat several times. Remove meat,spreading out to bring to room temp. Place on greased racks in a smoker and smoke at a low heat (160-190 °) for 5 to 7 hours, until meat becomes slightly translucent and darkly red, near black. Store in plastic bags in refrigerator.
1 medium onion, cut into
small
pieces
2 tsp. vinegar
1/4 tsp. allspice
3 shakes nutmeg
Marinating your venison
before
frying will increase its
flavor and tenderize it.
Combine
above ingredients with enough
water to cover 3 or 4 pound
of venison steak and allow to
marinate overnight in
refrigerator.
When ready to cook, remove
steak, salt and pepper, then
flour both sides. Fry slowly in
cooking oil.
1 1/2 c. oil
1/2 c. Worcestershire sauce
2 tbs. dry mustard
salt and pepper to taste
1 c. red wine
1 1/2 tsp. parsley flakes
2 cloves garlic, crushed
1/3 c. lemon juice
1/2 c. soy sauce
2 bay leaves
1/4 c. chopped onion
Mix all ingredients in a
nonmetal
bowl. Add meat and
store in refrigerator.
Marinate
venison steaks overnight.
1 cup dry red wine
(cheapest)
1/2 cup olive oil
1 onion chopped
6 cloves garlic crushed
1 sliced carrot
1 tbs. dried tarragon
Salt and pepper to taste
Place meat in roaster,
roast
or steaks, in marinade and cover and
refrigerate overnight
turning
often prior bedtime. Remove from
marinade approx., 2 hr..
prior
to cooking to allow meat to come to
room temp.
Strain marinade and reserve
liquid for gravy. Pre-Heat oven to 350 ° turning the roast and or
steaks
halfway through cooking time. About 3 hours. for 4 1/2 lb. roast.
GRAVY; with broth in pan
bring
to medium boil on stove top and add marinade liquid, to thicken I use
1/2
cup flour mixed with 1 1/2 cups of water seasoned with celery salt,
shake
or stir well and gradually pour into pan keeping stirring constant.
Carve
roast (boneless) into 1/4 inch slices and place on platter pouring
gravy
over meat, will serve 8.
1/4 cup soy sauce
1 capful liquid smoke
Cajun seasoning
garlic powder or garlic salt
1/4 cup lemon juice
Italian salad dressing
3 tbs. or 1/4 cup vinegar
pepper to taste
Mix all together and marinate steaks for at least 30 minutes. Marinate roasts overnight.
*This recipe works
best
for deer steaks or bear roast, but any meat may be used. Bear roast can
be cooked at 275°F for 4 hours, covered.
1/2 tsp. thyme leaves
1-1/2 small bay leaves
1/2 tsp. whole allspice
1/2 tsp. juniper berries
1/2 tsp. coriander seed
1/2 tsp. celery seed
Grind all ingredients
together
(pulsing on and off for three or four
minutes in a food processor,
or use a spice grinder).
(Can be used on all game
birds,
pates, and wild game roasts before
cooking.)
1 cup ground black pepper
1/8 cup ground allspice
1/4 cup ground juniper
berries
1/4 cup ground thyme
1/8 cup ground bay leaves
1/4 cup ground coriander
Mix black pepper,
allspice,
juniper berries, thyme, bay leaves and
coriander. Store in a
tightly
closed container.
4 steaks (any big game
will
work)
garlic salt
lemon pepper
teriyaki sauce
beer or wine
Put steaks (use whatever
size
you like) into a steep sided bowl. Rub
on garlic salt and lemon
pepper,
then shake in a liberal amount of
teriyaki sauce. Pour in a
small amount of beer, but just enough to
cover the meat. In a
civilized
environment, white wine makes and
excellent replacement of
beer.
Marinate for only a short
time
so that you don't mask the flavor of the
meat (about 15 to 20 minutes
is plenty of time). And don't go
anywhere near a frying pan!
Cook the steaks on a barbecue or, better
yet, on a grill over
campfire
coals. Cooking time will depend on the
thickness of the cuts, but
never cook past medium-rare. Because of
game meat's low fat content,
this will ensure that the steaks are
tender and juicy. Serves 4.
Source: Outdoor Life Exclusive: Deer And Big Game (1991-'92)
Combine 6 tablespoons
orange
juice concentrate with half a cup each of
ketchup, sherry and currant
jelly. Beat, then let stand for a day in the
refrigerator. Serve it warm
or cold with game birds or venison.
Source: Wildlife Chef
2 md carrots, peeled and
chopped
1/2 lg. yellow onion,
peeled,-chopped
1 shallot, peeled and chopped
1 tbs. olive oil
2 1/2 c hearty red wine
1/4 c red wine vinegar
2 whole bay leaves
3 parsley stalks
8 whole juniper berries
1 tsp. sea salt or kosher
salt
6 whole black peppercorns
Sauté chopped
vegetables.
in olive oil in a non reactive pan until lightly browned.
Add remaining ingredients
and bring to a boil. Reduce heat and simmer
for 10 minutes.
Cool before using. Marinade
may be made ahead and refrigerated for 1 to 2 weeks.
Heidy Haughy Cusik writing in the San Francisco Chronicle, 12/18/91.
1 lemon, juice of
1/2 c vinegar, wine
1/4 tsp. tarragon
2 onions, sliced
1 tsp. chili powder
1/2 c water
2 tsp. salt
2 bay leaves
1/4 tsp. pepper, black
1/2 c tomato catsup
1 garlic clove, crushed
Mix ingredients in a
large
bowl. Place meat therein and turn several times. Cover. Marinade for
from
2 hours to 48 hours, dependent upon your assessment of tenderness and
flavor.
Save marinade for soups,gravies, or later use with another meat.
3 lb deer meat, thinly
sliced
3/4 c wine, dry
1/3 c lemon juice
1/4 c onion, minced
1/4 c brown sugar
2 tsp. liquid smoke
1 tsp. seasoned salt
1/4 tsp. pepper
3 bay leaves
Marinade deer meat for 24
hours
in the marinade mixture, covered, in a cold
part of the refrigerator. Turn meat several times. Remove
meat,spreading
out to bring to room temp. Place on greased racks in a smoker and smoke
at a low heat (160-190 °) for 5 to 7 hours, until meat becomes
slightly
translucent and darkly red, near black. Store in plastic bags
in refrigerator.
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