by Erik Jonsberg | Aug 31, 2017 | Recipes
INGREDIENTS: Chef Myron’s Magic 20 Gauge Sauce Fish filets Sweet red pepper slices (optional: fresh ginger root slivers) lemon or lime jui INSTRUCTIONS: In a tightly closed zip-lock plastic bag, marinate filets for an hour with just enough Magic 20 Gauge to coat,...
by Erik Jonsberg | Aug 31, 2017 | Recipes
INGREDIENTS: Chef Myron’s 20 Gauge Wild Game & Fish Sauce INSTRUCTIONS: Bone the pheasant and cut thigh & breast meat up into 2″ chunks. Marinate 24 hours by placing meat and 1/2 C. MYRON’S 20 GAUGE WILD GAME & FISH SAUCE in a zip lock...
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