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Author Topic: Wild Game Marinade  (Read 3111 times)

Offline bow4elk

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Wild Game Marinade
« on: December 21, 2008, 04:02:58 PM »
I saw this on a cooking show years ago, used for quail.  The chef said it was fantastic on big game as well so I tried it and have been enjoying it ever since.

1/3 cup red wine (Merlot)
Oregano - minced, fresh
Basil - minced, fresh
1 clove garlic - crushed/minced
1/4 cup (or less) virgin olive oil
2 tbsp Dijon mustard
a good splash of Balsamic vinegar

Whisk and pour over steaks in a Zip Lock bag or pie plate (as shown).  Marinate 2-4 hours, then grill to your liking.

Give it a try.  Enjoy!!

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Offline 1bowhunter1

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Re: Wild Game Marinade
« Reply #1 on: December 21, 2008, 04:24:16 PM »
Sounds great...i'll be right over :chuckle:
The wife said if I go hunting 1 more time, she's going 2 leave me!!  Gosh I'm gonna miss her.

Offline bow4elk

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Re: Wild Game Marinade
« Reply #2 on: December 21, 2008, 04:32:56 PM »
Anytime!  With all this cold weather and snow piling up, I wanted a home-cooked meal tonight.  Local blacktail, Au Gratin potatoes, and fresh steamed veggies... :EAT:
Official Measurer: Pope and Young Club, NW Big Game Inc., National Muzzle Loading Rifle Association, Oregon Shed Hunters
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Offline ICEMAN

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Re: Wild Game Marinade
« Reply #3 on: December 22, 2008, 03:58:25 AM »
Nice, I will have to give it a try, thanks.
molṑn labé

A Knuckle Draggin Neanderthal Meat Head

Kill your television....do it now.....

Don't make me hurt you.

“I don't feel we did wrong in taking this great country away from them. There were great numbers of people who needed new land, and the Indians were selfishly trying to keep it for themselves.”  John Wayne

Offline WAPITIHUNTER

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Re: Wild Game Marinade
« Reply #4 on: December 24, 2008, 01:00:44 PM »
Those steaks look done. Better eat em before they overcook. :chuckle:

Offline DOUBLELUNG

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Re: Wild Game Marinade
« Reply #5 on: December 26, 2008, 11:17:47 AM »
I have used one very similar for years.  I use a commercial dry Italian 5-herb blend (oregano, basil, etc), a little less red wine (1/4c, cabernet only because that's what I prefer to sip), 1/2 the EVOO (2 Tbsp), at least 2 TBSP of the balsamic vinegar, 1 tsp each sea salt and fresh ground pepper.  Mix it all up with a whisk, I usually only marinate about 5-10 minutes before grilling, but longer is fine too (even overnight).  About 2lbs 3/4" or so thick steaks, three minutes on a side on the hottest grill possible, rare to medium rare.
As long as we have the habitat, we can argue forever about who gets to kill what and when.  No habitat = no game.

 


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