Kitchen Sink Venison

[BowJoe]

Has any one ever tried this recipe? It's pretty simple really. All you do is butterfly chop your backstraps or whatever long strips of venison you can make out of a roast or something similar. Take all of the seasonings you like with meat such as lemon pepper, meat tenderizer, chili powder, garlic salt, garlic powder or just whatever you like. Mix all dry ingredients into a small bowl. Use as much as you like it really doesn't matter just use larger amounts than you normally would. Next, crack open 2-3 12oz. cans of the most flavored beer you can find. Nothing raunchy tasting, just full flavored. Pour beer in gallon sized bag along with everything that won't spoil that you have in your refrigerator. like the dry seasonings, put in as much as you feel like putting in but don't put in things like ranch dressing, mayonaise, miracle whip or things that can curdle. I use things like ketchup, mustard, cider venegar, barbecue sauce, olive oil, worchestershire sauce, soy sauce, A-1 steak sauce, Heinz 57, all the good stuff you would use with meat. Then pour in the dry seasonings. Now you may see why I say put in more than you normally would. Next, after all ingredients are added, close bag and shake vigurously for 1 minute. Place a layer of meat in bottom of large mixing bowl. Pour some of contents of bag on top. Next layer, same thing until all meat is in mixing bowl. Mix up contents of bowl to make sure all meat gets marinated. Cover with tight lid and place in refrigerator. Shake contents every 6-8 hrs for 24-48 hrs. When you are ready to grill, slice one package of bacon in half and place venison on grill straight from marinade. Next, place 1/2 strip of bacon on each venison chop. Turn slices of venison once and replace same 1/2 strip of bacon back on the top side of venison chop. A good rule of thumb is that the venison is done when the bacon is cooked but not crispy. Serve Venison with bacon on top and the taste is out of this world.

[BowJoe]

Re: Kitchen Sink Venison

By the way, If you haven't guessed it, I call it Kitchen Sink Venison because you put in everything but the Kitchen Sink to make the marinade.

[buckblaster]

Re: Kitchen Sink Venison

sounds good....i'll have to try it

[Smitteken]

Re: Kitchen Sink Venison

Thats the way to cook! It must be an illinois thing. THats how I cook all the time. What ever I got gets tossed in. Honestly I've never had any complaints.

This is a great recipe for doves too.