- 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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