Juice of 1/2 lemon
1 teaspoon salt
1/4 cup brandy
1/4 teaspoon dried tarragon
1/4 teaspoon dried parsley
1/4 teaspoon dried rosemary
1/4 cup olive oil
1/8 teaspoon freshly ground pepper
1. Combine all the marinade ingredients in a nonreactive bowl and whisk together.
2. Place the meat breast side down in the mixture. Marinate for 3 to 4 hours, turning over every hour. Cook the meat in the marinade and baste with it as you cook.
Try with: small game birds
Balsamic Marinade
Good for antlered game,
particularly the heart and other offal
1 part balsamic vinegar
1 part good olive oil
Chopped garlic
Chopped fresh parsley
Salt and pepper
1. Combine your meat with these ingredients in a large resealable plastic bag (or in a bowl covered with plastic wrap) and refrigerate for up to 24 hours.
Try with: game birds, antlered game hearts, other tough cuts, offal Good for two wild hog tenderloins, backstraps,
Sherry Marinade
or an equivalent amount of meat 1 1/2 sticks (12 tablespoons) b.u.t.ter, melted
2 tablespoons lightly crushed juniper berries
2 teaspoons coa.r.s.e cracked pepper
6 whole cloves
3 cups sherry, cooked for several minutes to reduce the alcohol
1. Combine all the ingredients in a nonreactive bowl, then pour over the tenderloins or other meat in a nonreactive roasting pan.
2. Cover and let sit covered in the refrigerator for 4 to 6 hours before cooking.
Try with: game birds, javelina, hog, antlered game, bear, pheasant, partridge, dove Brines Brining is an old-fashioned technique that involves soaking meat or poultry in a flavorful salt.w.a.ter solution to enhance its moisture and taste. The proper ratio is 2 tablespoons of salt to 4 cups of water. Brining does not break down the proteins in the meat in the way that marinating does. Instead, through osmosis, it carries salt and sugar inside the cell walls of the meat, which causes the proteins to unravel, interact with one another, and form a matrix that traps moisture inside the meat. The true purpose of brining is juiciness, whereas the true purpose of marinating is tenderization. It is a good idea to rest a piece of meat once it comes out of a brine, to allow the moisture to retreat back into the meat. This is an especially good technique for white meats, and for ducks with skin that may taste fishy.
Spicy Apple Duck Brine
Good for one (2-pound) duck,
or an equivalent amount of meat
1 cup apple juice
4 cups water
6 whole cloves
1 tablespoon red pepper flakes