|
BAR-B-QUE HUNTER’S SPECIAL: (Venison, Goat, Boar, Bear, etc.) Cut meat 1 to 1 ½ inches thick
and across the grain. Add Santa Maria BBQ Salt liberally and place in a bowl with enough
cooking oil to cover the meat when pressed. One or two finely chopped garlic cloves mixed in
adds zest. Mix 1 cup of garlic wine vinegar with 3 Tbs. of A-1 sauce and float on top of the
meat & oil. Place in refrigerator to marinate for 6 to 8 hours. Drain meat & place over hot
coals until slightly crisped both sides. Turn and baste with the marinade until done – well
done for boar or very fatty meat. Wild meat is better when sliced very thin after barbecuing.
Wild fowl can be marinated similarly and rotisserie barbecued with an apple & rice stuffing.
Always cook well done.
|
