If you shoot it, you gotta eat it.Archived Message
Posted by Peter M. Burke on August 13, 2007, 7:45 pm
With birding season almost upon us, my mind has been drifting towards the culinary. I would like to see some favorite recipes, unique preparations and favorite edible flyables. I am an avid cook and trend towards fresh herbs and homemade sauces. I do however have a favorite marinade for venison jerky that I will share using storebought preparations. Start by slicing venison into 1/4 to 3/8 inch strips. I prefer to use meat without connective tissue like backstrap or ham meat seperated into individual muscle groups. Mix 8 oz. of Koon Chun brand Hoisin sauce (commonly available) with 1/4 cup of dark brown sugar, 3 cloves of finely chopped garlic and three tablespoons of soy sauce. Add 4 lbs. of sliced venison and marinate for two days. Dehydrate, eat or freeze if keeping for extended periods. My jerky usually does not last for extended periods. Also I have an ejector forend shooting loose when I touch off the left barrel. This is one of a 2 barrel set. This set feels lose when open. Thanks, Peter.