|Making the Most of Your Deer|
|by Dennis Walrod|
You've braved the elements, spent hours lying in wait, and had your share of near misses, but you've finally bagged that prize whitetail or mule deer.
Tip: Try deer meat for more results.
1 - 7 of 7 for marinade deer meat
Marinade meat 6-8 hours in ... size and thickness of steak. Cut one end of foil and drain juices from steak. Serve with baked potato, green salad and rolls.
Marinate the meat in Adolph's meat marinade. Add a ... Drain off excess grease before simmering. Serve with rice. Make gravy from the drippings if desired.
Mix above ingredients and pour over meat. Meat may ... strips or steaks. Marinade for at least ... sauce off the meat and roll in flour and fry until done.
Dilute 1/2 cup ... enough water to make 1/2 gallon. Cover meat completely and seal. Soak at least 8 hours; the longer soaked, the longer the meat lasts.
Marinate deer or beef in marinade overnight. Take deer ... your oven or until meat is dry. Discard marinade immediately after you've marinated your meat.
Cut deer into 1 1/2 ... plastic bowl. Pierce meat with fork tines. ... pepper to remaining marinade. Cook over ... occasionally with marinade. Turn carefully.
Mix marinade, dip each piece of meat in marinade and leave overnight. Heat oven until warm and dry for 8 to 10 hours. Leave door ajar.
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