For fried moose or venison cutlets. As if you didn’t already have a moose marinade recipe, right?
From the box of C.C. from Ceres, California.
Venison or Moose Marinade
1 qt. water
3/4 c. cooking sherry
1 c. teriyaki [I think?] sauce
1/4 c. brown sugar
1 T. garlic salt
Marinate for about 24 hours.
Fry in deep fat or chicken fry–eggs and cracker crumbs.