Wild game is richer in flavor and lower in fat and calories than domestic meat, but cooking it successfully can be a challenge. With the step-by-step instructions in Dressing & Cooking Wild Game (Voyageur Press, 2014), by Teresa Marrone, you can ensure great-tasting dishes after every hunting expedition, from properly field dressing your game to choosing a preparation that suits it. The following recipe is from “Big Game Recipes.”
Thick big-game steaks are also excellent in this recipe.
• 2 to 4 pounds deer, antelope, elk, or moose loin portion or whole backstrap
• 3 tablespoons butter or margarine
• 3 tablespoons soy sauce
• 3 tablespoons packed brown sugar
1. Start charcoal briquets in grill.
2. Remove all fat and silverskin from meat. Cut into lengths about 4 inches long, or about 6 to 8 ounces each.
3. In small saucepan, melt butter over medium heat. Add soy sauce and brown sugar. Cook, stirring constantly, until brown sugar dissolves and sauce bubbles.
4. When charcoal briquets are covered with ash, spread them evenly in grill. Place grate above hot coals.
5. Place meat on grate. Grill on one side until seared. Turn meat over; brush with brown sugar mixture.
6. Continue grilling, brushing frequently with brown sugar mixture and turning occasionally to grill all sides, until desired doneness.
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Reprinted with permission from Dressing & Cooking Wild Game by Teresa Marrone and published by Voyageur Press, 2014.