Marinade meat and game with "Wild Meadow"

Option 1: Wet marination for oven and stove top

1. Distribute 50% of the Wild Meadow mix into the bottom of a roasting pan (with lid), place the meat onto the bed of Wild Meadow mix, cover the meat with the remaining contents of the package.
2. This is one of Birtie’s secret weapons: Barely cover with one of the following liquids:
   • buttermilk,
   • whey,
   • diluted yogurt 50/50 with water, or
   • milk with a spritz vinegar.

   Cover and let marinate for 8 to 24 hours in your refrigerator.

   Note: I marinate all my meats and fowl before preparation, but I especially do it for Game. The good bacteria in all the suggested liquids mentioned above, help balance that occasional intense game taste. More importantly, it encourages the protein breakdown process. As a result, your product will be more succulent and tender with a savory tang.

3. After marination time has ended, remove meat-cut from the marinade (do not discard), remove any solids from your cut: hay, pine needles, et cetera. (Feel free to rinse under cold water to remove all excess Wild Meadow mix.) Pat dry with a clean dishtowel or paper towels.

   Note: Of course you can also fillet your meat at this point and prepare as you would any other steak cuts.

4. Salt and pepper to taste, brown well on all sides in a skillet.
5. For baked or stewed dishes strain 80% of the marinating liquid solution, leaving the Wild Meadow mix in the roasting pan. Return browned meat and drippings to roasting pan.
6. Add 1 to 1.5 l Bouillon. You can also use one of these alternatives:
   • a 50/50 mix of water and wine, red or white.
   • Chicken, beef, or game stock also work very well, whichever you prefer.

   This is the foundation for your sauce or jus later.

7. Roast with lid until the desired core temperature is reached. If roasting in oven, I recommend you remove lid 1 hour before desired cooking time or core temperature is reached to allow for browning or crispy crust.

Option 2: Wet marination for the grill

For the pictures, I prepared a square of Iberico pork:

1. To do this, parry the meat and season with salt and pepper. Spread the "Wild Meadow" mixture around the meat and sprinkle with buttermilk to moisten the hay and spice mixture. Wrap tightly in an oilcloth and let it marinate.
2. After the marinating time, cook on the grill at low heat and moisten with the marinade in between.

Preparation tips

• If your grill has a hood, I recommend closed-top grilling.
• For all you “smokers” out there: simply add the drained Wild Meadow mix to smoking tray with or without wood chips.

Option 3: Dry marination

1. Engulf your chosen meat-cut with Wild Meadow mix, place in an airtight bag, be sure to remove as much air as possible. A vacuum machine works great here. Let infuse for 12 to 24 hours.
2. Remove meat-cut from the dry-marinate package (do not discard Wild Meadow mix), remove any solids from meat: hay, pine needles, et cetera. (Feel free to rinse under cold water to remove all excess Wild Meadow mix.) Pat dry with a clean dishtowel or paper towels.
3. Salt and pepper to taste, brown well on all sides in an oven-proof vessel.
4. For baked or stewed dishes place the used Wild Meadow mix into the oven-proof vessel you used to brown meat. Scatter Wild Meadow around and under the meat.
5. Add 1.5 to 2 l Bouillon. You can also use one of these alternatives:
   • a 50/50 mix of water and wine, red or white.
   • Chicken, beef, or game stock also work very well, whichever you prefer.

   This is the foundation for your sauce or jus later.

6. Roast with lid until the desired core temperature is reached. If roasting in oven, I recommend you remove lid 1 hour before desired cooking time or core temperature is reached to allow for browning or crispy crust.

Preparation tip

The same principles apply when (closed-top) grilling.