Meat Marinade for Wild Game

1 C. 		White vinegar
1 C.		Water
¼ C.		Brown sugar
1 tsp.		Garlic powder
1 tsp.		Onion powder

Other ingredients that can be added to adjust taste: Parsley, paprika, Soya sauce, 
Worcestershire sauce, basil, sage, BBQ sauce, HP sauce, or Teriyaki sauce

Mix ingredients together, and then add meat (deer, moose, elk, bear, buffalo, antelope, 
caribou, sheep). Place covered in fridge for minimum one hour. Allowing the marinade 
to mix with the meat longer will also allow it to tenderize the meat. Time will vary.

This marinade will take the “wild” taste out of the meat. This taste is usually 
associated with bucks in rut, or game that was stressed before going down, which 
means there will be a lot of adrenalin in the meat. The marinade will take that 
strong taste away.

To reduce the vinegar flavor in the meat, use less in the mix, or make another mix 
to use after the meat has soaked in this for at least an hour. Do not add the vinegar 
(or reduce the volume) in this second marinade.

If possible, I try to marinade for at least 4 hours, turning the meat frequently to 
insure it stay moistened and the marinade has a chance to work. 

Adding flavorings allows this to become a universal marinade that can also be used 
on birds such as ducks, geese, or pheasant as well.

Ken