Eric Dillon’s Duck & Deer Marinade
(This recipe won the Natchez, Ms. Wild Game Cookoff for
the best marinade 3 years running. Eric had to take the
winner duck hunting at his honey hole for 2 years to get
the recipe. He then gave it to all the Kappa Sigma’s)
1/4 cup Lea and Perins in the Green Bottle
1 ½ cup canola oil
3/4 cup Soy Sauce
2 T. Mustard Powder
2 ½ t. Salt
1 ½ t Flake parsley
1 T. Ground pepper
½ cup Red Wine Vinegar
1 crushed garlic clove
1/3 cup lemon juice
Blend for 30 to 40 seconds
Best way to do the duck breasts is to cut each breast half in 4 strips, role in a pinwheel with
bacon, marinate with the above marinade overnight and cook on the grill until pink. (Do not
over cook) About 5-6 minutes a side.
Deer tenderloin and backstraps wrapped and bacon, marinaded, and cooked on the grill are
also delicious.
