Marinades

Red Wine Marinade


1 c. dry red wine
2 tbsp. red wine vinegar
2 cloves garlic, pressed
1 tsp. oregano
2 tbsp. vegetable oil
1/4 c. Worcestershire sauce
1/4 c. soy sauce
1/2 c. Italian salad dressing

Combine all ingredients and mix well. Pour over steak and refrigerate for 1 hour or more in a tupperware container or zip lock bag, turning at least once before grilling.

Steak Marinade

3 lb chuck or round steaks any wild meat, 1 1/2 " thick
2 tbsp Worcestershire Sauce
1 1/2 tsp meat tenderizer
1/4 tsp rosemary
1/4 cup red wine or baslamic vinager
2 tbsp olive or salad oil
1/4 tsp marjoram
1/4 tsp tyme (crushed)

Combine all ingredients and mix well. Pour over steak and refrigerate for 1 hour or more in a tupperware container or zip lock bag, turning at least once before grilling.

Beer Marinade

1 1/2 c. flat beer
1 tbsp. dry mustard
1 tsp. ground ginger
3 tbsp. soy sauce
1/8 tsp. Tabasco
2 tbsp. sugar or honey
2 minced cloves garlic

Combine all ingredients and mix well. Pour over steak and refrigerate for 1 hour or more in a tupperware container or zip lock bag, turning at least once before grilling.

Milk Marinade for cutlets or liver

   1 cup milk
   2 bay leaves
1 minced cloves garlic

Combine all ingredients and mix well. Pour over pounded out cutlets or thinly sliced liver and refrigerate for 1 hour or more in a tupperware container or zip lock bag, turning at least once before cooking.

Fish Beer Batter


2 quarts vegetable oil for frying
2 8 (4 ounce) fillets of freshly caught fish ( pickeral, bass, perch, etc)

1 cup all-purpose flour

2 tablespoons garlic powder and paprika powder
2 teaspoons salt and pepper

1 egg, beaten

1 (12 fluid ounce) can or bottle beer
Tartar sauce

Heat oil in a deep fryer to 365 degrees F.  Rinse fish, pat dry, and season with salt and pepper. Combine flour, garlic powder, paprika, 2 teaspoons salt, and 2 teaspoons pepper. Stir egg into dry ingredients. Gradually mix in beer until a thin batter is formed. You should be able to see the fish through the batter after it has been dipped.Dip fish fillets into the batter, then drop one at a time into hot oil. Fry fish, turning once, until both sides are golden brown. Drain on paper towels, and serve warm with freshly cut french fries sprinkled with meat seasoning salts.

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