COMMENT:
Marinades serve two purposes: to tenderize and to flavor. Older animals
or less tender cuts benefit from some form of marinate. The marinade
container should be glass or stainless steel. Allow one-half cup of
marinade for every pound of meat. The length of time is variable depending
on personal taste. A 5-pound venison roast may be marinated up to
7 days, but 2 - 3 hours may also be sufficient. Good marinades always
include an oil, an acid, a sugar and flavoring ingredients. INGREDIENTS:
- 1/2 cup soy sauce
- 1/4 cup Worcestershire Sauce
- 1/4 cup vegetable oil
- 1/4 cup dry red wine
- 3 tbsps. Steen=s Cane Syrup or honey
- 6 cloves minced garlic
- 1 tbsps. grated, fresh ginger
- 2 tbsps. chopped basil
- 2 tbsps. chopped thyme
- 2 bay leaves
METHOD:
Combine all of the ingredients making sure to increase the recipe
to guarantee 1/2 cup of marinade for every pound of meat. Place
the roast or other cut into a bowl, pour in marinade, and turn meat
to coat well. Cover and refrigerate up to one week depending on
the portion size of the cut or flavor desired. A portion of this
marinade may be used during the cooking process.
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