As the next hunting season draws near, it may be time to investigate your freezer and see what needs to be used up. Making space will help when you tag your next critter.
Even under the best scenario, any meat has a freezer life. Eventually, aged freezer meat will lose quality and flavor. Some frozen treasures may have lost their labels and dates. It’s better to use it rather than lose it.
Here is a way to tenderize and utilize whatever big game or beef has been left in the cold for too long.
- 4 lbs. of wild game meat
- 1 ½ cups of pineapple juice
- 1 ½ cups of dry red wine
- 1 ½ tablespoons of minced onion
- 1 ½ cups of Worcestershire sauce
- 1 ½ tsp. of thyme
- ¼ tsp. of dry mustard
- ½ cup of brown sugar
- ½ tsp. of pepper
- 2 garlic cloves minced
- ¼ of melted butter
- ½ cup of vegetable or olive oil
- 5 medium ears of corn cut into 2-inch lengths.
- 2 large red onions, chunked. Vedalia onions are also tasty
- 2 medium peppers chunked
- 1 medium pineapple chunked.
Cut the meat into cubes 1 ½ inch thick and place in a large bowl. In a separate bowl, mix the pineapple juice, wine, onion, pepper, garlic thyme, mustard, brown sugar, for the marinade. Pour the marinade over the meat. Stir to coat thoroughly.
Cover and chill for 6 hours. Stir occasionally. This will add flavor and tenderize the meat. Pour off the marinade saving 1/2 cup to use for basting. In a small bowl, mix the butter and oil into the saved marinade.
Use 8-inch metal skewers to support the skewered pineapple, peppers, onion, corn, and meat. Spread the chunks out. I generally keep the meat more into the skewered centers. Pineapple, and softer chunks, cook slower at the ends.
Brush with the baste and grill 4-6 inches off coals of a fire or grill for 15 minutes. Turn and baste them often.
You will be surprised how tender and tasty your no name meats will be.
Montana Grant
