Antelope Marinated Barbecue
Ingredients
- 1 leg of venison or 2 legs antelope
- 2/3 cup apple cider vinegar
- 1 ½ cup salad oil
- 2 T. lemon juice
- 2 whole bay leaves
- 1 bay leaf, crushed
- ½ tsp. sweet basil
- 1 ½ tsp. oregano
- ½ tsp. meat tenderizer
- 2 T. mustard (not dried)
- 2 T. chopped onion
- 1 tsp. Italian seasoning
Instructions
- Cut meat into one-inch cubes, trimming most of fat.
- Mix all other ingredients into a marinating bowl with a lid (approximately one gallon size).
- Shake vigorously to mix all ingredients thoroughly.
- Drop meat into mixture and shake vigorously again.
- Place in refrigerator.
- Stir or shake mixture daily to ensure even flavoring.
- Meat should marinate like this at least three days, but preferably a week.
- When ready to prepare, place meat on skewers, barbecue until evenly browned. Serve on buttered Italian bread.
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