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!
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!
