Venison di Niko

This is a great way to tenderize venison while giving it a great flavor… Submitted by Nick B.


– Milk

– Fresh rosemary sprigs

– Garlic

– Lemon

– Salt/Pepper

– Venison

– Butter (for frying)


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.

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