Venison Marinade
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Venison Marinade
Venison Marinade




      

Venison Marinade


Ingredients

salt
pepper, coarse ground
Worcestershire sauce
2 TB lemon juice
1/2 c clear Italian dressing
bay leaves
thin sliced onion
garlic, minced (optional)


Directions

Slice meat in 1/2" slices. Place in bowl; add 1 T. salt, enough water to cover, cover with lid and place in refrigerator. Next day, drain liquid, add salt again, water and soak. Repeat this process for 3 to 5 days. On the 5th day, drain meat, rinse and dry with a paper towel. In a shallow pan, place meat, sprinkle with pepper (it has already been salted) and rub each with Worcestershire sauce. Place meat in single layer in pan and sprinkle over meat: lemon juice, Italian dressing, garlic, onion, and bay leaves. Soak over-night, turning several times. To barbecue, baste with marinade. To pan fry, drain meat, blot with paper towels, then beat in flour and fry.

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