Recipe: Meat Marinaids Or Rubs

WILD GAME BASTING SAUCE: 1 oz. black papper, 10 oz. Worcestershire sauce, 1 oz. soy sauce, 2 Tbls. salt, 2 Tbls. sugar, 5 oz. Louisiana Hot Sauce, 1 pint cider vinegar, Juice of 3 lemons, Combine all ingredients & refrigerate,. Use to baste game while cooking. Yields 1 quart. DEER STEAK MARINADE: 1/2 cup dry red wine, 1/2 tsp. cardamon, 1/4 tsp. garlic powder, 1/3 cup vegetable oil, 3 Tbls. soy sauce: Combine 1st, five ingredients & pour over deer steaks. Marinate deer steaks. Yield 1-1/2 cups. LEG OF LAMB MARINADE: 1/2 c. olive oil, 1/2 c. lemon juice, 1/4 med. onion, minced, 2 Tbls. honey, 2 tsp. coriander, 1 1/2 tsp. garlic, 1 1/2 tsp. salt, 1 tsp. ground cumin, 1/8 tsp. pepper, 1/8 tsp. red pepper, 1/2 tsp. ginger: Blend all ingredients in blender for 2 min. Marinate meat overnight. Yields 1 about 1 cup. WINE MARINADE FOR FISH: 1 cup dry white wine, 1/3 c. lemon juice, 1 tsp. salt, 1/2 tsp. pepper, 3/4 tsp. dry mustard. Combine ingredients in blender. Marinate 6 hours or overnight. Yields 1 1/3 cups. Grill. DRY MARINADES FOR LAMB, BEEF AND CHICKEN: 2 Tbls. chhopped fresh rosemary or 2 tsp. dried, 2 large cloves garlic, minced, 1 1/2 tsp. salt, 1 tsp. freshly ground pepper, finely grated zest of 1 lemon or lime FOR FISH: 2 Tbls. chopped fresh dill or 2 tsp. dried dill, 2 tsp. paprika, 1 Tbls. grated lemon zest, 1 tsp. salt, 1 tsp. freshly ground pepper, 1/4 tsp. cayenne pepper FOR PORK: 2 Tbls. chopped fresh thyme or 2 tsp. dried, 1 Tbls. chopped fresh sage or 1 tsp. dried, 2 tsp. salt, 1 tsp. freshly ground pepper, 1/4 tsp. ground allspice or cloves, 2 cloves garlic, minced. Any of the last 3 dry mixes, stir in a small bowl and rub selected meat.