bowhunting meat

I hunt. No apologies about this fact. Trying to get the highest quality meat that isn’t farm grown or raised in a commercial operation is important to me. The tenderloins are arguably the best cuts of meat from an animal and really do not need a lot of messing around to make them taste great. I’ve tried this recipe and it is quick simple and easy, and doesn’t overpower the flavour of the meat.

Quick-and-Easy Venison Marinade Ingredients:

¼ cup apple cider (or apple juice)

¼ cup Worcestershire sauce

1 tsp dried rosemary

2 tsp garlic powder, or 2 cloves garlic, crushed

1 tbsp olive oil

1 tsp sea salt

½ tsp ground black pepper

Put all the ingredients into a large zippy bag and mix well. Then, add the meat and refrigerate for between 2 and 24 hours. The longer you leave it, the more those flavors will infuse themselves into the meat, so don’t be afraid to leave it overnight. Just like that, you’ve got steaks ready for the grill. Enjoy!

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