1 cup vegetable oil
2⁄ 3 cup cider vinegar
2 tablespoons Worcestershire
sauce
1⁄ 2 medium onion, finely chopped
1⁄ 2 teaspoon salt
1⁄ 2 teaspoon sugar
1⁄ 2 teaspoon dried basil
1⁄ 2 teaspoon dried marjoram
1⁄ 2 teaspoon dried rosemary,
crushed
21⁄ 2 pounds boneless lean venison,
pork, beef, lamb, chicken or
turkey, cut into 11⁄ 2 to 2-inch
cubes
Italian rolls or hot dog buns
[ 1] In a large resealable plastic bag, combine
first nine ingredients; add meat. Seal bag and
turn to coat; refrigerate for 24 hours, stirring
occasionally.
[ 2] Drain and discard marinade. Thread meat
on metal or soaked wooden skewers and
grill over medium-hot heat until meat reaches desired doneness, abut 10-15 minutes. Remove meat from skewers and serve on long
Italian rolls or hot dog buns. Yield: 8 servings.
venison tenderloins
BRENDA KOEHMSTEDT
RUGBY, NORTH DAKOTA
Venison is not typically the best meat for grilling,
but with this marinade, the steaks come out tender,
juicy and delicious. They’re so tasty, in fact, that
leftovers taste great cold—right from the fridge!
3⁄ 4 cup soy sauce
1⁄ 2 cup red wine vinegar
1⁄ 2 cup vegetable oil
1⁄ 3 cup lemon juice
1⁄ 4 cup Worcestershire sauce
2 tablespoons ground mustard
1 tablespoon coarsely ground
pepper
11⁄ 2 teaspoons dried parsley flakes
2 garlic cloves, minced
8 venison tenderloin ( 4 ounces
each)
[ 1] In a large resealable plastic bag, combine
the first nine ingredients; add fillets. Seal bag
VENISON
VENISON MEATBALLS
and turn to coat; refrigerate for 8 hours or
overnight.
[ 2] Drain and discard marinade. Grill fillets,
uncovered, over medium-hot heat for 4 minutes on each side or until a meat thermometer reads 160° for medium or 170° for well-done. Yield: 8 servings.
venison meatballs
1 medium onion, finely chopped
1⁄ 2 cup uncooked instant rice
1 teaspoon salt
1⁄ 4 teaspoon pepper
1 pound ground venison
3⁄ 4 cup water
1⁄ 3 cup packed brown sugar
1⁄ 3 cup ketchup
1⁄ 3 cup condensed tomato soup,
undiluted
1 tablespoon ground mustard
2 teaspoons paprika
[ 1] In a bowl, combine the first four ingredients. Crumble venison over mixture and mix
well. Shape into 11⁄2-in. balls. Place in a
greased 8-in. square baking dish. Combine
the remaining ingredients; pour over meatballs.
[ 2] Bake, uncovered, at 375° for 35-45 minutes
or until meat is no longer pink. Yield: 4 servings.
SHEILA REED
FREDERICTON,
NEW
BRUNSWICK
I learned to cook
game while my
husband was a
forestry student.
We lived off the
land as much as
possible. I still
enjoy these
savory meatballs in
a slightly sweet
barbecue sauce. I
make a big batch
for an annual pool
party and there are
never any left.
HUNTING & FISHING COOKBOOK
