This recipe is out of the COHA Field News
This marinaide works well with everything from venison, duck, moose, rabbit...etc...
1 qt dry red wine
2 cps vinegar
2 cps grape juice
2 onions chopped fine
2 tbsp salt
1 tbsp pepper
2 bay leaves
1/2 tsp cinnamon
1/4 tsp thyme
4 whole cloves
Place all ingredients in a large pot and bring to a boil over high heat. remove from heat and cool to room temp. add meat and marinaate for 24 hours before cooking. It is very important to either stainless steel or earthen ware pots
Here is another one for chili.
2 1/2 lb ground meat ( beef, venison, moose, duck, etc...)
1 large onion
3 tbsp chili powder (or to taste)
2 tbsp sugar
2 cans spicey tomatoe sauce
1/2 cup chopped hot peppers (crushed hot / chilli / jalapeno peppers can be subbed to taste)
dash of cyane pepper
1/2 cup green pepper
4 x 19 oz. cans red kidney beans (undrained)
Brown meat with a bit of garlic powder added if you wish. Drain any fat off meat then add other ingredients and cook on medium heat untill thickened. Enjoy!
Keep takin those shooting lessons, I think they're helping cause your starting to get some tail feathers.