Posted 17 October 2007 - 10:35 AM
Well, we had a pheasant, squirrel and cottontail feast at my house last weekend and needed something tasty to marinade the cottontail and tree squirrel in. It was cold and kind of lame outside so I didn't feel like BBQing...baking it was.There was nothing in the fridge (or so I thought) so I had to improvise on the marinade. I didn't pay too much attention to "parts," but I'll describe amounts as best as I can. Haha.First off, a glob of teriyaki. Then a smaller glob of spicy sechuan stir fry sauce. A few tablespoons of minced garlic; pepper, lime juice, and some pomegranite juice. (EDIT) Also, I used a little Sierra Mist instead of water to get the right amount of "material" to cover. Too much teriyaki would have been a no no and oil or water would have been too boring. (/EDIT) Throw it all in a bag and let it marinate for as long as you can, then bake like you normally would. The thick teriyaki makes a nice base, the sechuan is just the right amount of spice and the lime and pomegranite come out in full force. Try it on your small mammals next time.