Wild Game Recipes - Marinades and Sauces

Lemon Butter or Herb Butter

• 1/4 cup butter (do not use margarine)
• 1/2 tsp. salt
• 1/8 tsp. white pepper, optional
• 1 tsp. minced parsley
• 3/4 to 1 1/2 tbsp. lemon juice

Cream butter until soft. Add salt, pepper, and parsley. Add lemon juice very slowly while creaming. Serves 4.

Herb butter

Use 4 tbsp. salted or unsalted butter, margarine, or rendered chicken fat, and 1/4 tsp. dried herbs. Mix well. May be stored in refrigerator for several days. Add a dash of lemon juice if butter is to be spread on meat just before it is served.