venison speidies
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| take any cut of venison that is preferred, cut into pieces that are |
| approximately 1 inch by 1 inch to 1.5 inches by 1.5 inches. place the |
| meat in a container that can be sealed and shaken. to this container, |
| add enough worcestershire sauce and vinegar to nearly cover the meat, |
| using approximately 2/3 worcestershire to 1/3 vinegar. add seasoning |
| such as black pepper, salt, oregano, rosemary, thyme, marjoram, and |
| basil to taste. i usually add approximately a 1/2 teaspoon of the black |
| pepper and salt and nearly a table spoon of the other spices. allow this |
| to marinate in the fridge for at least two days ( i often marinate it up |
| to a week). during this time, shake the sealed container at least twice |
| a day to ensure thorough coverage of the marinade. once marinating is |
| completed, grilling or frying the meat to taste and doneness is |
| excellent. for a quick and nearly as good alternative, use italian |
| dressing and worcestershire sauce as the marinade and follow the rest of |
| the procedure. |
| "matt oleniacz" molen...@kings.edu |
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| (ID: 75482) Mirror: rec.food.recipes: Thu, Nov 11, 2004 |