• For wild game that is rough & tough in taste & texture try soaking in a ziplock bag with:
• Coke
• Beer
• Red wine
• Pineapple juice
• Buttermilk

1. Except with the buttermilk add minced garlic, black pepper, salt, paprika, cardamon, or other spices to suit your taste.
2. Squeeze out ALL the air & seal well.
3. Keep in refrigator at least 12 to 24 hrs.
4. With a meat injector you can even put the liquid inside the meat.
5. The coke gives the meat a slightly sweet taste & really tenderizes it.
6. Since meat soaked in buttermilk will be deep fried slicing the meat into small pieces before soaking is recommended.
7. Adding a few spoons of olive oil to the soak also helps with flavor & helps to "stick" the flavor of the seasonings to the meat.
8. Experiment with combining seasonings (some meats do well with a pinch of cinnamon for example) and liquids (pineapple & red grapefruit juice for example).
9. Large pieces (roasts, ribs, shoulders,Etc.)are best slow cooked.
10. Check periodically that the meat doesn't "dry-out" by basting or useing a spray bottle with coke, beer, etc.
11. Use a meat thermometer as you would with any meats.
12. Wild pork needs to be cooked thoroughly,for instance.