If you think you don't like venison, try this recipe. This makes any venison taste so delicious!!
Yield: 6 servings
Time: 30 minutes plus 8-12 hours marinating
Ingredients:
1 1/4 cups extra-virgin olive oil
3/4 cup soy sauce
1/2 cup red wine vinegar
1/2 cup freshly squeezed lemon juice
1/4 cup Worcestershire sauce
2 garlic cloves, peeled and crushed
1 1/2 tsp. roughly chopped fresh parsley (if you only have dried parsley sprinkle in a few flakes and it will work)
2 T. dry mustard
2 1/4 tsp. salt
1 tsp. black pepper
2 pounds venison loin or leg, cut into 6 steaks
Instructions:
Combine all ingredients except venison in a glass pie or cake dish. Submerge venison in the marinade, cover with plastic wrap and refrigerate at least 8 hours and up to 12 hours.
Cook in a fry pan with a little bit of oil. If your steaks are thick, cook them 4 to 5 minutes on each side. If they are thin, cook them for 1 - 2 minutes on each side for medium cooked meat.
Heat the marinade in a pan on the stove and then serve it as a sauce for the meat.
