Venison Saute

  • 2-3 lbs. venison or diced venison
  • 1 cup olive oil
  • 1/4 tsp. black pepper
  • 1/3 cup vinegar
  • 3/4 tsp. salt
  • 1 large onion, chopped
  • 1/4 tsp. garlic salt; (or to taste)
  • 1 tsp. sugar
  • 1 tsp. oregano

Marinate 2-3 lbs. Venison of diced venison in buttermilk or yogurt for 24 hours. Then wash thoroughly.

Mix benison and the ingredients together. Marinate meat in mixture in closed container 2-3 days in refrigerator. Stir several times daily. Saute till rare.

Great for sandwiches or shish kebabs.

Serve with red wine Sauce or salad dressing.

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