B&C 100 Class
Join Date: Dec 2007
Location: Broome County, NY
Here's what we do with chunks of venison:
(I got this recipe from my mother, who got it from my grandmother. I don't know how long it has been in the family.)
5 lb. meat(venison, lamb, pork, veal, or any other meat)
1/3 cup oil
1/2 cup vinegar
2 tsp. garlic powder
1 tsp. salt
1/2 tsp. pepper
1 tsp. celery salt
1 tsp. garlic salt
1 tsp. basil
1 tbsp. chopped parsley
1 tbsp CRUSHED rosemary(if you can't find crushed, you can grind it in a coffee grinder)
If the ingredients soak into the meat too quickly you can mix up another batch of marinade & add it to the meat. (you don't want it to be too dry)
Cut meat into cubes, trimming off fat.
Coat with cooking oil, mixing very well.
Add remaining ingredients & mix well.
Marinate in refrigerator for at least three days in a tightly covered container, mixing well each day.
Cook on a grill & enjoy!
(Be careful not to over cook. Venison dries out & gets tough very quickly)