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grilled wild game Recipes

barbecue   |   barbecue sauce   |   camping   |   cast iron   |   grilled wild game
Herbs and Spices   |   wild game


This is a hot sauce which is good on anything from chicken to hot dogs

Barbecue Sauce

Prepare charcoal fire Wrap the whole dove or dove breast in bacon and anchor with wooden picks Place wrapped doves in a flat pan and baste with Barbecue Sauce Let sauce soak in for about 30 minutes at room temperature

Grill the birds until bacon has cooked and birds are tender usually 5 to 10 minutes While cooking turn and baste

Barbecue Sauce
10 ounces Worcestershire sauce
4 garlic cloves minced
3 tablespoons chili powder
1 tablespoon salt
3 tablespoons black pepper
1 9 ounce jar mustard
1 pound butter
2 lemons quartered
2 limes quartered
1 16 ounce bottle A1 sauce
2 tablespoons Tabasco sauce

Simmer ingredients 45 minutes Bottle and refrigerate when cool Keeps forever

Posted by CookinMom at recipegoldminecom 10232001 658 am

4 alligator tail steaks about 34inch thick
Milk for marinade
12 teaspoon fresh ground black pepper
14 teaspoon cayenne pepper
1 tablespoon rosemary
Red pepper flakes

Place milk in a deep bowl add pepper flakes and rosemary Season meat with black and cayenne peppers Place meat in the bowl add milk as needed to cover Let marinate 3 to 4 hours

Remove meat from marinade discard marinade Pat the meat dry Reseason the meat if desired with black and red peppers Add salt to taste if desired

Brush meat with olive oil to reduce sticking and grill over hot coals or over medium heat in a gas grill for about 10 minutes each side brushing with oil again when turning

Venison hindquarter
Lawrys unseasoned tenderizer optional
Pepper optional

Slice hindquarter across the grain into steaks 12 inch thick Trim all fat and gristle Tenderize and lightly pepper each side at this point if desired Make sauce

Cook steaks over charcoal grill with hickory chips added basting with Mule Jail Barbecue Sauce Steaks should be cooked medium to medium well in order to be juicy and tender Cooked well done they will be tough The sauce is also good spread on toasted bread

Mule Jail Barbecue Sauce
1 pound butter or margarine
2 cups water
1 5 ounce bottle Worcestershire sauce
Juice of 6 lemons reserve rinds of 3
2 onions quartered
2 teaspoons salt
12 teaspoon pepper

Melt butter in saucepan Add remaining ingredients including lemon rinds and bring to a boil Turn off heat immediately

2 goose or duck breasts
1 8 ounce bottle Italian dressing
2 large onions
3 green bell peppers
8 strips bacon

Skin goose breasts and remove from bone Cut into 1inch cubes Marinate in Italian dressing for 48 hours in refrigerator stirring twice daily

Light charcoal fire

While waiting for the fire to get to medium heat quarter onions and separate into layers Cut bell peppers into 1 12inch squares Cut bacon into 1inch pieces On a skewer put bacon on each side of goose cube Alternate onion and pepper with each piece of goose Continue on skewers until all ingredients are used Grill over medium heat 12 to 15 minutes turning often and basting with remaining marinade

Yields 4 servings

Olive oil
Salt and pepper
Dark Irish Barbecue Sauce

Split quail salt and pepper Begin cooking on grill turning and basting with olive oil frequently After 15 minutes begin basting with sauce Continue turning until done tender to fork

Dark Irish Barbecue Sauce
1 12 pints catsup
12 cup pancake syrup
2 teaspoons Tabasco sauce
3 tablespoons chili powder
2 tablespoons Worcestershire sauce
1 tablespoon seasoned salt
1 cup cooking sherry

Mix all ingredients The Dark Irish Barbecue Sauce needs no heating

Lemon pepper
Onion powder

Field dress doves in normal manner Remove meat from breast bone both sides using sharp knife Impale breasts of 12 doves 24 pieces on skewer at least 15 inches long Sprinkle with lemon pepper and onion powder Wrap with bacon and pin Cook in a closed grill using one vent on bottom one on top opposite end half opening on top Grill 7 minutes on each side Turn once Figure at least 3 doves per serving

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