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.
Insanely good marinade I concocted
Started by
Jeff
, Oct 17 2007 10:35 AM
9 replies to this topic
#1
Jeff
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Posted 17 October 2007 - 10:35 AM
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#2
Buckaroobarnone
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Posted 17 October 2007 - 10:50 AM
MMMMM! 
#3
Braz
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Posted 17 October 2007 - 12:27 PM
Sometimes the mother of invention.... sounds good.
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#4
PredatorMaster
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Posted 17 October 2007 - 01:36 PM
Sounds good.
#5
mac
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Posted 17 October 2007 - 02:47 PM
mmmmm...sounds deliciouso...and your unique measures of ingredients is highly noted LOL
LOL
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#6
Jeff
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Posted 17 October 2007 - 03:22 PM
Yea, globs of this or that...hey, as long as it tastes good right? You can always add more of something.
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#7
mac
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Posted 19 October 2007 - 01:33 PM
yep...that always work..little glob of this or that until the taste is to your liking...
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#8
Big Ty
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Posted 25 November 2009 - 06:13 PM
Scratch cooking is where its at. That sounds tasty. I'm in.
#9
TheRoman1
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Posted 16 December 2009 - 11:59 PM
Hey, so one question: how do you cut up the rabbit? Or do you leave them totally whole? While I'd love to cut up the rabbit into meat pieces, you watse too many meat scraps this way. How'd you do it?
#10
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