I
It was outstanding, IMO recipes dont always translate directly over to venison, this one does. I have never seen nor heard of the mix nor did I want to go to town to try and find it. When I have time I enjoy cooking, so my cupboards are well stocked with spices, herbs, etc. This recipe goes into the rotation. Care to share your moms version?
Here is the one I used (folksy folks.com) I used apple juice because it's what I had open, no regret.
- 3/4 cup brown sugar
- 1 1/2 tablespoons salt
- 3 cloves garlic - - finely minced
- 1 tablespoon soy sauce
- 2 tablespoons rice vinegar
- 1/4 cup fruit juice, (pineapple, apple) - (optional)
- 1/2 tablespoons finely ground black pepper
I am a foodie and a sucker for all kind of spices. Cooking like hunting is a stress
relief for me as you can see on some of my older posts in this forum. However, I am not very good in following recipes, I just wing it as I go along.
Mom's basic recipe is similar to yours.
- Brown sugar, fresh minced garlic, soy sauce (believe it or not the soy sauce brand you use makes a huge difference, i.e., Silverman or Marca Pina vs Kikkoman), black pepper, cayenne pepper, no salt (soy sauce is salty as is), olive oil, and achuette (annatto) spice/water.
- Marinate as long as you can stand waiting.
- Fry to preferred doneness.
- Because Mom use pork butt (I like pork belly too), it is served with a garlic, vinegar, black pepper dipping sauce to neutralize the fatty taste (if desired), and served with garlic friend rice, eggs, and tomatoes.
I have also smoked meat (and fish) with this.
Cheers!
