Recipe by Gordon Coates
"Most people think you have to take the 'wild' taste out of deer. But really you can keep that good 'game' flavor by using a variety of herbs and spices."
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1 (2 pound)
1 1/2 cups
Louisiana-style hot sauce
distilled white vinegar
chopped fresh parsley
fresh basil, chopped
salt and pepper to taste
I'm soooo disappointed! Disappointed that I wasn't able to partake in this recipe! I did all the preparation so all my husband had to do was throw his chops on the grill when he got home. He raved and said they were the best tasting vension chops I've ever made! My 3 yr old loved them too and so I guess I'm going to have to make them again when I can be around to have my fair share! Thanx!
I would rate this with maybe 4 stars, but gave it 3 because my husband didn't like it at all. He actually made a sandwich for dinner instead of finishing it. I think it'd be a better marinade for chicken rather than venison.
Very good recipe- I liked it a lot. It did however erase ALL the gamey taste and that might be a problem for some. It still was delicious meat- just didn't really taste like deer anymore!
Great, "new" taste for venison. I used pounded backstrap rounds so it marinated and cooked much quicker. (30 min and 2 1/2 min/side) Very tender. Don't go overboard on the rosemary or vinager....needs some, but not too much.
This was an AWESOME recipe, especially for those who are not too sure they "love" venison...my extremely picky 9 year old had about 5 helpings of this! I cut up a deer roast into thick steaks and marinated for about 2 hours. Next time I will marinate longer, but it completely removed the "wild" taste from the meat. Perfect for me!!! I now don't mind my hubby coming home with alot of deer meat...
I am new at cooking venison, but this has to be the easiest recipe I have ever made for any kind of meat. My husband was telling me I had to find some recipes as we have a freezer full of venison. This will definitely be a favorite. Thank you for the reviews!!
I used backstrap. The only thing I added was a little liquid smoke. I marinated all night and half the next day and I wouldn't suggest that because the rosemary taste was so strong. I was thinking of cutting back on the rosemary next time. But overall compliments the venison well.
I did not change this recipe at all except I used the scaling down feature and used only 2 pounds of meat. I used 1 inch thick venison tenderloins and it turned out perfect. I am not a huge fan of venison, but this was really good. My husband the hunter really liked this and asked for the recipe for hunting camp!Thanks for the post!
* Percent Daily Values are based on a 2,000 calorie diet.
Gordo's Good Venison
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 365
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