Marinades to tenderize tough meat

Small game birds such as quail and grouse can be dry and tough. So you will need a special marinade for these birds to be roasted. Marinades add flavor to meat and help to tenderize it. This is because most marinades contain an acid such as wine or fruit juice which helps break down tough fibers. Fresh pineapple juice is most effective as it contains a special enzyme that breaks down proteins and tenderizes meat. The marinades here that I’m going to tell you not only apply to these tough birds. But you can use it on while roasting other kinds of games and poultry.

• Fresh pineapple juice mixed with grated lemon zest.
• Lemon juice, crushed garlic and dried red pepper flakes.
• Red wine, cranberry juice and juniper berries.
• Orange juice, lime juice, cracked peppercorns, coriander seeds and chopped fresh chili
• White wine, cider vinegar, cumin seeds, all spice berries and cinnamon stick.
• Red wine, cinnamon stick and cracked cloves
• Sherry vinegar, oil, thyme, sage and bay leaf
• Also red wine, rosemary and marjoram

7 Responses to “Marinades to tenderize tough meat”

1. 

   Candy | May 28, 2009 at 8:17 pm | Reply

   I love using lemon juice to tenderize meat. Citric juices always feels wrong to use, because most people think the acidity will dry out the meat, when in fact it does the opposite.
2. 

   Angie's Recipes | June 18, 2009 at 11:23 am | Reply

   I love to use mango…but with the stir-fries, I used cornstarch solution, egg whites……sometimes, a little, just very little of baking soda…to tenderize the meat. It works dramatically when stir-fry beef (I am NOT going to use fillet to stir fry! ) or chicken breast.
3. 

   nora | June 18, 2009 at 2:06 pm | Reply

   angie thanx for the tip.. think using mango is a great idea while stir frying m sure gonna give a try..
4. 

   Shari | June 22, 2009 at 5:15 pm | Reply

   I like your ideas for marinades. Some interesting combinations there. I’m always surprised at what a difference a good marinade makes. Thanks for the good ideas!
5. 

   Rosa | June 28, 2009 at 7:07 pm | Reply

   Great ways of tenderizing meat!

   Cheers,

   Rosa
6. 

   Faith | July 15, 2009 at 7:16 pm | Reply

   I tried lemon juice and crushed garlic on lamb…so delicious!
7. 

   Lorraine @ Not Quite Nigella | August 27, 2009 at 1:16 am | Reply

   Oh this is great that these marinades focus on tough meat. Thankyou again Nora!