Sauces and Marinades for Wild Game

[tubeN2]

This thread is specially for sauces and Marinades for Wild Game and common meats as well. For example: if the recipe says chicken, you can use it on most other types of fowl as well. If it says beef, then you can apply it to Deer, Elk, Antelope, Buffalo etc. And Vice versa.

please feel free to add any of your favorites to this thread.[cool]
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[Hutch00]

Bourbon with Molasses Sauce

1/3 cup bourbon
4 cups venison stock
3/4 cup port wine
1 tablespoon molasses
2 tablespoons butter

Bring bourbon to a boil in sauce pan. Remove from heat and ignite.
Let it burn until it stops, then add everything but the butter.
Bring to boil, then simmer until it is reduced to about 3/4 cup.
Remove from heat and gradually stir in the butter.

Serve with pork or venison tenderloin medallions, fresh steamed
asparagus, and hash brown potatoes. Garnish with a sprig of fresh
rosemary.
[signature]

[Hutch00]

Injection Marinade

1/4 c. water
4 T. Worcestershire sauce
1 t. garlic
1 t. onion powder
1/2 t. sage
1/2 t. thyme
Bring mixture to a boil and add 1/4 c. corn oil. Let cool, strain and shoot

[Hutch00]

Tropical Marinade

Mix the following ingredients in a pot:

1 cup soy sauce
1 cup brown sugar packed
1/2 cup white wine vinegar
3/4 cup pineapple juice -
purify some pineapple for texture
2 cloves garlic - minced
Place pot on stove and simmer for 5 minutes and then allow to cool. Marinate chicken, beef or pork for 1 to 2 hours or 24 hours in the refrigerator. Grill as usual. If you want to baste with the remaining marinade, be sure to bring the remaining marinade to a boil for 5 minutes to kill any lingering bacteria.

[Hutch00]

Lemon Herb Marinade

3/4 cup (pref. fresh) lemon juice
1/2 cup dry sherry or white wine cup
1/2 cup light olive oil
2 Tbs minced garlic
2 Tbs fresh ground black pepper
1 1/2 Tbs celery salt
1 Tbs salt
1 tsp dried thyme
Mix all of the ingredients thoroughly in a glass or plastic bowl. Warm over the stove but do not boil. Marinate the chicken or lamb for 2 to 4 hours before cooking. If you want, double the recipe and keep 1/2 to the side and use for basting while cooking. Do not use the liquid that was used for marinading without boiling for 2 minutes first. It could contain impurities from the uncooked meat that might harm you! Enjoy!