NWTF Spring Turkey Forecast
Back to Archives
Marinades
Photo by Rick Wetherbee

Seven Fool-Proof Marinade Tips

  1. A well-balanced marinade is composed of an acidic ingredient (fruit juice, wine, vinegar or buttermilk, for example), seasoning, salt and a little oil.
  2. Allow about ¼ cup of marinade for each pound of meat.
  3. Always marinate meat in the refrigerator in a snap-and-seal type plastic bag or a nonreactive shallow baking dish or container.
  4. How long you marinate depends on the type of meat. As a general rule, marinate shellfish and fish for 30 to 60 minutes; whole fish and tender or smaller game cuts for 1 to 4 hours; less tender and larger game cuts for 4 to 12 hours, or overnight; and whole game birds or large, less tender roasts for 8 hours or overnight.
  5. Turn meat occasionally to ensure the marinade distributes evenly throughout.
  6. Reserve some of the marinade destined for basting or sauce in a separate container before you add any to raw meat. Never save and reuse marinade that has come in contact with raw meat.
  7. Sauces are best used as a baste near the end of the meat's cooking time, after the meat has cooked, or served on the side.

Dip and dunk

Take a walk on the wild side with flavor-infused marinades and sauces for game meat

The right marinade or sauce can make anyone a great cook. Both are tasty tools that help enhance the flavors of wild game. Whether you sauté, pan fry, broil, bake or grill, here are a few simple ways to take your game to 5-star status. — Kris Wetherbee

 

Asian Apricot Marinade

This quick and easy marinade imparts a light yet exotic flavor boost to a variety of wild game, especially game birds and wild boar.

Ingredients

Combine all ingredients together in a small bowl and pour marinade over meat in a shallow dish.

Orange-Apple Butter Sauce

Part sauce and part glaze, this tasty combination of citrus, apple and butterscotch type flavors can be used with whatever wild game you've got cooking, but make sure to try it with pheasant, wild turkey or quail.

Ingredients

Sauté the shallots in butter for 3 to 5 minutes. Stir in the orange juice, apple butter, orange marmalade and salt. Simmer for 1 to 2 minutes. Take the pan off the heat and add the brandy or rum, then return the pan back to the burner. Stir well and simmer for 1 to 2 minutes. Baste the meat near the end of its cooking time, after it has cooked, or serve on the side as a finishing sauce.

Mediterranean-Style Marinade

Aromatic with flavorful hints of lemon and gin, this marinade works especially well with quail, pheasant, duck, rabbit, wild sheep, venison and elk.

Ingredients

Whisk ingredients together in a small bowl and marinate meat in a shallow dish or snap-and-seal bag.

Maple-Beer Sauce

Vary the flavor intensity by using a stout beer for a more full-flavored sauce, or use a light beer for a tasty but toned-down version.

Ingredients

Melt butter in a saucepan over medium heat, then stir in flour until thickened and combined. Whisk in maple syrup, beer, and Worcestershire sauce and cook for 2 to 3 minutes. Add tomato paste, figs and salt. Cover pan and simmer until figs are soft, about 10 minutes. Purée the sauce in a blender or food processor until smooth or leave sauce in pan and use a hand blender to puree.

Photo by Rick Wetherbee

Pineapple-Blackberry Marinade

Ketchup and chili powder add punch to this fruity marinade. This multi-purpose marinade goes well with most game meat, but it's a real standout for game birds and rabbit.

Ingredients

Combine all ingredients in a small bowl and pour marinade over meat.