Wet & Dry

Wet & Dry

Tomalavage, Jeff
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Fall means wild game—and this season, try some fresh, exotic takes on preparing your bounty. Here’s a Mexican dry rub that works perfectly with elk steak, and a Hawaiian huli-huli marinade for your next duck. With these recipes, you’ll never look at big game or waterfowl the same again.

 

Traditional Mexican Dry Rub

2 tbsp. smoked paprika

2 tbsp. brown sugar

2 tbsp. Kosher salt

1 tbsp. dark chili powder

1 tbsp. black pepper

1 tsp. Italian seasoning

1 tsp. cinnamon

Mix all ingredients thoroughly and rub into steaks.

 

Huli Huli Duck Marinade

2 1/4 cup soy sauce

1 1/2 cup fresh-squeezed lime juice

1 1/2 cup honey

1 cup brown sugar

1/2 cup olive oil

10 cloves of fresh garlic, crushed and minced

1/2 cup ketchup

2 1/2 tbsp. ground ginger

1 tbsp. adobo sauce

1 tbsp. sesame oil

1/4 tsp. black pepper

1 cup pineapple juice

Crush and mince the garlic, then soften over medium heat. Add all ingredients and then bring to a simmer over medium high heat. Cool rapidly and then add the duck. Marinate overnight.

 

Jeff Tomalavage is the assistant manager at Rio Sabinas in Belgrade.

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