Marinades(marinates). I managed to get a rough formula for a whiskey marinade many years ago by cajoling a fellow chef into disclosing the secret! Start with equal amounts of barbecue sauce, and teriyaki sauce(I prefer SoyVay brand) add Worcester sauce, A1, thyme, rosemary, sea salt, tarragon, whatever you like, and a cup or so of good whiskey(I like Tullamore DEW Irish Whisky, Uiscge Beatha) provided the sauces are at least a cup each! Let the marinade cover the meat at 24 hours, longer for cheaper cuts. I have left short ribs in for several days. It is an experiment process, to suit your taste! You can thicken it to a paste by adding more bbq sauce and teriyaki, or less whiskey(not a good choice
). I have not tried to use corn starch as a thickener! Wild game will not need as much time, I believe.
Hawkdancer
