Marinating cooked wild game intensifies flavor.  Marinating is a flavor of choice.  If you like spicy, sweet or tangy this is the time to do it.

Although marinating meat before cooking helps add flavor, the marinade often doesn’t penetrate past the surface of the meat. If you really want to add flavor to game meat, season it, cook it rare to med-rare, and place it in a small cooler—one without much space after you have filled it with the cooked meat.

Pour your marinade of choice over the hot meat, cover with foil, and close the lid for an hour. Meat is much more porous when hot than when uncooked. Marinating after cooking allows the marinade to be more readily drawn into the wild game, and provided the meat isn’t overcooked, you’ll be amazed at how much flavor this method adds.

Try a tasty treat of marinated goose or pheasant breasts, thinly sliced, with horseradish sauce on crusty bread.

Bon appétit!  Chef Carl