Rebecca Brandon

Good taste easy to roll out

This was great! It is now one of my go to recipes. I generally don’t want to cook venison because it’s often dry or too gamey tasting, this turned out tender and tasty!The main change I did was allow the meat to set in the marinade recipe for two day. I put it in a vacuum packed bag to help it absorb. It worked out well.A little tip, I doubled the recipe and made a second bag of meat for those evenings when pressed for time. I vacuum packed it & stored it in the freezer. Spices and oil are already inside. The next time all I have to do is thaw & cut up my vegetables and I’m ready to cook them up.