Venison Hors D' Oeuvres

Venison
Dry Red Wine
Wish Bone Italian Salad Dressing
Salt, Pepper, Garlic powder
Flour
Cooking Oil
	  

Cut venison into finger size strips. Pour wine over meat and marinate 1 hour. Drain and cover with dressing. Soak at least 2 hours or overnight in refrigerator. Drain. Season. Coat strips in flour. Fry in oil until brown and crisp. Drain on paper towels. Serve Hot.

(Hint: The trick to removing the "wild" taste from venison, is to soak the meat in vinegar for 1 to 2 hours, depending on the size of the meat cut. To add flavor, soak in wine.)




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