Sauces and Marinades

[Ronnie Williams]

Sauces/Marinades



Deer Steak Marinade

1tsp. marjorum
1tsp. rosemary leaves
1tblsp. sugar
1tblsp. wine vinegar
2tblsp. ketchup
1tblsp. worcester sauce
1/2 cup oil
1/2 cup wine


DEVILED BARBEQUE SAUCE:
submitted by Doe

1/2 cup sliced or chopped onion
1/2 cup catsup
2 cloves garlic crushed by a fork with 1/4 tsp salt
2 tsp Worcestershire sauce
1 tsp prepared mustard
1/4 cup oil
1/2 tsp chili powder( more or less, depending on how devilish you want to get)


SOUR CREAM SAUCE:
submitted by Doe


1/2 cup sour cream
1/4 tsp onion salt or salt
1 TBL. bottled onion, or garlic juice

Beat together and serve cold or beat together and stir into defatted pan juices of any wild game or fowl. If u like sour cream, you'll love this simple, delicious sauce....


Cheese Sauce:


1 can cheddar cheese soup
1/2 cup sour cream or undiluted evaporated milk
1/4 pound cheese, diced in small pieces
2 TBL sherry, if wine flavoring is wanted
salt and pepper to taste.

Beat together cream and soup, add diced cheese and heat over low heat until cheese is half melted. ( I like cheese lumps to remain). Taste for seasoning and pour over loaf.



HORSERADISH SAUCE:
submitted by Doe
1/2 cup sour cream
1 tsp. prepared horseradish
1 tsp. onion juice
Onion salt to taste( plain salt if u have no onion salt)

Beat ingredients together and serve with game...



Complements of: thesouthernoutdoorsman.com/recipes.htm

[Ronnie Williams]

CHESAPEAKE BAY BARBECUE SAUCE

Prepare Chesapeake Bay Barbecue Sauce:

1/4 cup butter

1 cup catsup

1/2 cup sugar

1 lemon (juiced)

1 tsp. Worcestershire sauce

1 small onion (finely chopped)

Salt, pepper, garlic powder, tobasco sauce to taste
Put meat in sauce and heat 30 minutes at 200 degrees

[Ronnie Williams]

VENISON STEAK MARINADE

1/2 cup dry red wine
1/4 tsp. ground cardamon
1/8 tsp. garlic powder
1/3 cup salad oil
3 tbsp. soy sauce
Combine ingredients; pour marinade over deer steaks in glass baking dish. Leave steaks in marinade at room temperature 1 to 3 hours, turning occasionally. Drain steaks; broil to desired doneness over charcoal or under oven broiler, brusing frequently with marinade while broiling. Yield: marinade for 1 pound of venison.

[Ronnie Williams]

MARINADE NO. 1 (a popular "standard" for all game)

1/2 cup cider or red wine vinegar
2 cloves garlic, minced
2 tbsp. salt
Cold water to cover game
Mix ingredients together in bowl just large enough to cover game with water. Saok frozen or fresh gam overnight in the refrigerator. No need ot stir this marinade. Use for red meat or game birds.

[Ronnie Williams]

ROAST OR STEAK MARINADE

Marinades tenderize and enhance or disguise game flavors to suit your preference.
Cover meat with one of the following marinades and allow to stand in refrigerator at least 24 hours. Broil or roast. Use powdered renderizers according to the directions on the package.

1. Vinegar (to cover roast or steak), wine or wine vinegar.

2. French or Italian salad dressing.

3. Tomato sauce, undiluted tomato soup, canned tomatoes, or tomato juice.

4. Pickle, orange, lemon, or grapefruit juice.

5. Mix 1/4 cup water, 1/2 tsp. pepper, 1/2 cup cooking oil, 1/4 tsp garlic salt.

6. Sour cream.

7. For a roast or large piece of meat:


1 cups vinegar

2 cups water

1 to 2 tbsp. sugar

4 bay leaves

1 tsp. salt

12 whole cloves

1 tsp. allspice

3 med. onions, sliced
8. Garlic salt, salt and pepper to taste, and equal parts of: Worcestershire sauce and two of your favorite steak sauces. This gives a bleand of flavors and also is excellent for basting game roasts or thick steaks during cooking.

9. Soy sauce.


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