This is a great way to tenderize venison while giving it a great flavor… Submitted by Nick B.
Ingredients
– Milk
– Fresh rosemary sprigs
– Garlic
– Lemon
– Salt/Pepper
– Venison
– Butter (for frying)
Directions
Soak your favorite cut of venison in a mixture of the above ingredients for at least 24 hours in the refrigerator.
Remove from milk mixture and pat-dry with a paper towel.
Pan fry over medium heat with butter and salt/pepper to taste, being mindful not to over-cook, or cook it however you’d like, i.e., grill, Crock Pot, etc.
*Adding the lemon to the milk really turns the milk into buttermilk. 1 cup milk + 1 tsp. white wine vinegar or lemon + 5 minutes=buttermilk.
**To make this a little spicy add hot banana peppers to the mix, or just eat along with your masterpiece, or both.
***Shiraz is my favorite with this, but a cold beer always works too.
