Marinade recipes can be used to tenderize or enhance the flavors of wild game meat to suite your taste. Cover meat with one of the following marinades and allow the meat to stand in the refrigerator (34- 40F) for at least 24 hours.
Then, broil, roast, or braise.
(The marinades below are from "Safe Handling of Wild Game" by Susan Brewer, Ph.D. and Charles Stites, M.S., The University of Illinois, 1995)
Please post your favorite recipes for marinades in the form below the recipes.
A variety of "off the shelf" products are available for marinades for meats, including ready-made marinade mixes, French dressing, tomato sauce or undiluted tomato soup, tomato juice and fruit juice (such as lemon, pineapple, or a mixture of many juices).
Note: Marinades should not be used on the cooked meat unless they are brought to a rolling boil for 3 minutes to kill any bacteria which may be in them.
2 cups vinegar
2 cups water
1/2 cup sugar
1/4 cup vinegar
1/2 cup cooking oil
1/2 tsp. pepper
1/4 tsp. garlic salt
2 cups water
2 cups vinegar
1-2 Tbsp. sugar
4 bay leaves
1 tsp. salt
12 whole cloves
1 tsp. allspice
3 medium sized onions, sliced
2 Tbsp. vinegar
1 1/2 tsp. ground ginger
1 clove garlic, minced
2 Tbsp. brown sugar
1/2 cup soy sauce
3/4 cup vegetable oil
Garlic salt, salt, and pepper to taste and equal parts of Worcestershire sauce and two of your favorite steak sauces.
Here's a simple marinade of soy sauce, ginger, garlic, curry and cumin. I use just enough soy sauce to coat the meat, not drown it. Then I add the rest of the ingredients to taste. A good place to start is:
1/4 cup of soy sauce
1 tsp minced garlic
1 tsp minced ginger
1/4 tsp curry
1/4 tsp cumin
Marinade overnight and saute.
Scroll down to submit your favorite marinade.
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