By Jeff Rogers (Desert Bull)
This works great for all game, as the oil adds fat (TASTEY!) that is missing from most game animals. The acid from the lime and soy/worsteshire helps tenderize.
- 4-6 – 1″ thick back strap fillets, sirlion steaks, or tenderloin
- 1/2 cup GOOD olive oil
- 2 tablespoon of diced garlic. FRESH
- 1 table spoon of grated ginger FRESH
- 1/2 cup of EITHER Soy or Worsteshire
- Juice of one lime FRESH
- 1/4 cup red wine (optional)
Trim fat from meat, pucture meat several times with a fork. Lightly salt and pepper.
Place meat in large zip-lock bag and pour marinade over the meat. Refridgerate for at least 4 hours or over night.
Prepare the rest of your meal, salad, potatoes, etc. You don’t want to cook the meat first then have it sitting around while the rest of the meal finishes. You want the meat to go right from the grille to the table.
Place meat on HOT grille. Retain the used marinade for a sauce (optional). Cook until medium rare. It will continue to cook for a few minutes after removing it from the grille, so don’t over cook it. Overcooking is the main reason that some people turn up their noses at game meat.
To make the sauce, pour the marinade into a sauce pan and add a little wine or apple juice to it (1/4 cup or so), throw in couple of pepper corns, 8-10 cherries (fresh or dried), and a bay leaf. Boil until the mixture reduced by 1/2. Strain into a serving dish and pour over meat. DO NOT EAT THE USED MARINADE UNLESS YOU HAVE BOILED IT.