Venison Hors D' Oeuvres

Dry Red Wine
Wish Bone Italian Salad Dressing
Salt, Pepper, Garlic powder
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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