Prep: 5 minutes
45 ml maple syrup
30 ml liquid smoke
5 grams freshly ground black pepper
15 ml hot sauce
1 (595 grams) bottle of teriyaki sauce (with sesame seeds)
25 grams peanut butter
1 keurig pod of coffee grounds
6 (8-ounce|226 grams) moose fillets
1. Mix together all of the ingredients. Pour over the fillets in a ziplock bag. Refrigerate for 2 hours.
2. Remove the fillets from the ziplock, saving excess marinade, and grill until medium rare.
3. Meanwhile bring excess marinade to a boil in a saucepan and then lower the heat and let it reduce until slightly thickened. When steaks are done and rested, slice them and top with reduced marinade.