It's tangy with a little bit of sneaky spiciness, and it works well on venison steaks! I had no lemons, so I used red wine vinegar instead. I also used red pepper instead of white, and opted to squeeze a little sriracha into the mix. I let the meat bathe in the marinade for ~6 hours, then grilled it over charcoal for ~5 minutes each side (to medium rare). I made a sauce from the left over marinade by simmering it in a sauce pan for a few minutes. It was great drizzled over the venison cut, which I arranged on a bed of wild rice... So fancy... So
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It's tangy with a little bit of sneaky spiciness, and it works well on venison steaks! I had...