I found this recipe when I was looking specifically for "wild game" recipes to cook up some caribou steaks I'd gotten from my dad. With capers and anchovies added to the citrus, it's a briney, zesty marinade, and I think it's well suited to fish, seafood and chicken as well as red wild game meats. (Pictured here on pork chops.)
Ingredients:
½ C chopped flat leaf parsley
3 Tbls olive oil
2 Tbls lemon juice
1 Tbls chopped capers
1 tsp lemon zest
1 tsp minced anchovy
½ tsp salt
Directions:
Whisk all ingredients together. Place meat in glass baking dish; pour marinade over meat, turning to coat. Bake, broil, grill... Makes enough for about 2 lbs meat.
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