Graybeard Outdoors banner
1 - 1 of 1 Posts

·
Registered
Joined
·
198 Posts
Discussion Starter · #1 ·
Hello,
This recipe came from Baton Rouge, LA It is originally for flank steak, but I find it works for any meat!

The recipe is for one and one half pounds of meat, so proportion accordingly.

3/8 cup vegetable oil, I like olive or canola the best
1/4 cup soy sauce
1/4 cup honey
1/2 cup white wine(optional)
2tbsp vinegar(I like apple cider the best)
2 bunches finely chopped green onion(I've used dry flakes, with good results)
1 large clove of garlic, mashed(I really like the prepared, canned, minced)
1 1/2tsp dry ginger
1 1/2 tsp dry mustard(I also use cheap, prepared yellow mustard, with excellent results, 2 tbsp)

Prepare meat by appropriate trimming of inedible connective tissue, etc. Slice meat cross grain, about 1/2 inch thick.
Beat well with meat hammer! I do twice each side with both the coarse first and then the fine side!

Mix all above components in an appropriate size bowl(I use tupperware, sealable)

Marinate a minimum of four hours to as long as 36 hours in fridge, stirring, or shaking or turning the meat occasionally.

Cook over medium heat(coals, 4" away) for 5 minutes per side. Bear and pork slightly longer, but do not over cook, as most think that you must kill the game again!

ENJOY

I've had non-commitant wild game eaters coming back for second, third, fourth helpings! Some who even said they never would eat wild game are now lovers due to this preparation method!
 
1 - 1 of 1 Posts
Top