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.
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!
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.
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
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.
Ingredients: ------------ 1 cup Ketchup 1 6 oz can of tomato paste 1 1/2 cup Honey 1 1/2 tsp Olive oil 2 tsp Tabasco 1 tsp Cayenne pepper 1 tblsp Worcestershire sauce 1 tblsp Cocoa powder 1 tsp Juice of lemon 1/2 tblsp Soy Sauce 1/2 tsp Fresh black pepper 1 1/2 tblsp Curry powder 1 tblsp Paprika 2 cloves garlic crushed 1 crushed Habanero pepper Instructions: ------------- Stir everything together and simmer for 20 minutes. **Because of the nature of heat generated from Habanero Chile Peppers, use moderately according to your own personal liking. Extreme caution must be used when handling them as well. Avoid contact with the face, neck and eyes. Use gloves when handling this type of Pepper.**
Ingredients: ------------ 2 cups tomato catsup 2 tblsp wine vinegar 2 tblsp soy sauce 1 tblsp brown sugar dash of Tabasco sauce Instructions: ------------- Combine ingredients in a saucepan. Bring to a boil over moderate heat, stirring constantly. Reduce heat and simmer for 10 minutes. Serve hot or cold.
Ingredients: ------------ 16 oz Tomato Sauce 2 tblsp Brown Sugar 1/4 cup Vinegar 2 tblsp Worcestershire Sauce 1 tsp Salt 1 tblsp Paprika 1 tsp Dry mustard 1 tsp Chili Powder 2 tblsp Chopped Green Onion Tops 1/8 tsp Cayenne Pepper Instructions: ------------- Simmer 15 minutes, stirring occasionally. Serve hot. Makes 2 1/2 cups.
Ingredients: ------------ 1/4 c Salad oil 2 tb lsp Soy sauce 1/4 c Bourbon, sherry, or wine 1 tsp Garlic powder 1 Pepper, freshly ground Instructions: ------------- Combine all ingredients and pour over meat. Marinate in refrigerator. Also use to baste meat as you cook it. Good on red meat, fish or chicken.
Barbecue Sauce 1 qt vinegar 1 64 oz. bottle ketchup 1 cup sugar 2 Tbsp. lemon juice 2 Tbsp. ground red pepper 2 Tbsp. ground black pepper 1 tsp salt Place all the ingredients in a saucepan. Simmer on low heat until the sauce is as thick as you want it. 2 Tbsp. liquid smoke can also be added during the last 30 minutes or so if desired.
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