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The Camp Fire => Wild Game In The Kitchen/Campstove Cooking => Topic started by: girlshunttoo on Apr 13, 2009, 02:36:24 PM
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SERVING SIZE: 2.
2 venison backstraps.
as many cloves of garlic you want.
salt& pepper to taste.
1-1 1/2 bottles of italian dressing.
super simple. just cut the garlic into chunks and cut little 1/8 slits into the backstrap's and put the garlic into there, not cutting all the way through the meat. do that to both pieces using however much garlic you prefer [we use about 5 cloves] and put salt and pepper all over the backstraps, put em in a plastic bowl and poor the italian dressing over and put the lid on the bowl and gently shake it and put it in the fridge for 1-3 days, take it out, put a little more salt and pepper on it and grill em up! enjoy with A1 steak sauce or nothing at alll! there amazing. trust me.
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My grandpa always made this exact recipe for rifle season every year at camp. Haven't had it since he passed away, but definetly will this year thanks to your post!! And btw I am with ya on "it tastes awsome"!
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Italian dressing makes awesome marinade for a lot of things.
Try using other dressings.
I grilled up some chops marinated in raspberry vinegrette last weekend. Awesome!
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I have 2 big zip lock bags of venison marinating in the fridge right now. One with zesty Italian dressing the other with brown sugar and barbecue sauce.Going camping/fishing Thursday for 4 days.
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Everytime I get a deer early, it's steak and eggs! Some backstrap lightly floured and fried very briefly in butter. (http://forums.huntingresource.com/style_emoticons/default/hungry.gif)
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Everytime I get a deer early, it's steak and eggs! Some backstrap lightly floured and fried very briefly in butter. (http://forums.huntingresource.com/style_emoticons/default/hungry.gif)
That sounds awesome.
Steak and eggs is the best way to start your day.
eggs over easy, a few slices of the steak; some toast and hot tea.
After that you might not need much more.
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