MARINATE OVERNIGHT, THEN SEASON AND SEAR OFF IN A HOT SKILLET AND THEN COOK IN CROCK POT ON LOW FOR EIGHT HOURSI NEED TO COOK A DEER SHOULDER HOW DO I DO IT?
Mix 1/2 cup vinegar and water.
Soak meat in mixture for 2
hours. Rinse meat and cover
with milk. Soak in milk at least
2 hours. I always leave mine in
milk overnight. Great for frying
steaks, makes them really
tender. Prepare meat with salt,
pepper and flour. We like
onion powder added. Fry as
you would tenderized steak.
This works on back straps as
well as steaks.
1 cup of Soysauce
1 cup of Pineapple Juice
1 clove of minced or chopped
Garlic
1/2 chopped onion
Lowrey's Seasoning to taste
White Pepper to taste
Mix the Soy Sauce and
Pineapple Juice thoroughly
together, adding the Lowrey's
and White Pepper.
If you have an injector, wrap
Steaks or Back Straps in Plastic
Wrap and inject meat with the
mixture. The plastic wrap will
prevent making a mess over
your wife's clean counters.
Once this is complete, add the
garlic and onions into your
marinade.
Unwrap the meat out of the
plastic, and place into a 1/2';
container with a lid. We have
the Tilia Food saver container
and love to use it, as it will
force the marinade into the
meat much quicker.
Otherwise, use a lidded
container. Add the meat and
pour the remaining marinade
over top of your venison.
Put the lid on and set in the
refrigerator over night for best
results.
The next day, fire up the grill.
Let it heat up to a high heat.
Once to temperature, throw
them Bad Boys on the grill for
about 2 minutes per side,
depending on how thick a cut. I
prefer a 1-1/2'; cut of meat.
DO NOT over cook!!
If you prefer your meat
medium rare, cook your
venison the same.
Prepare yourself for some
awesome Table Fare.
This recipe has made lovers out
of folks that really don't prefer
wild game!
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