Of the various game recipes submitted to NOU this month, we found this one to be the most versatile! For Nevada Outdoorsman  (or women) looking to use up just about any kind of game meat-give this one a try!

 

“Nevada High Desert Saytay”

 

 

~1.5 to 2 lbs game meat of your choice (stew meat actually becomes tender with marinade) cut into kabob size.

 

~Meat Marinade: Combine 2 tablespoons hot madras curry, 1 tablespoon sugar, 1 tablespoon local honey, 1 tablespoon cumin, 1 tablespoon coriander, 1/2 cup olive oil, 1/2 cup soy sauce, 1 teaspoon sesame oil, 1 ale beer (keep 2 additional ales for chef Shagnasty!), 6 cloves chopped garlic chopped cilantro to taste, & 1 to 2 squeezes of lime juice.

 

~Marinate game meat at least 4 hours.

 

~Skewer marinated meat with onion, veggies of choice; grill over coals studded with mahogany.

 

~Serve kabobs with hot peanut sauce (recipe below) and add more ale as you wish!

 

~Hot Peanut sauce: In a small pan, combine 1 cup water, 2/3 cup peanut butter, 3 cloves garlic. Cook sauce over medium heat, stirring, untill mixture boils and thickens. Remove from heat and stir in 2 tablespoons brown sugar, 1 1/2 tablespoons lemon juice, 1 tablespoon soy sauce, and crushed red pepper to your desired heat level. Let peanut sauce cool to temp in your camp out in the hills!

 

Hope you enjoy!

 

Submitted by NOU member Walter Shagnasty-