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Mesquite Venison Recipe

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This recipe for Mesquite Venison, by , is from Cater Cook'n, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ken Aud
Added: Tuesday, January 10, 2006

Category:
Category:

Ingredients:  
Ingredients:  
4 rounds of boneless venison loin, 1 1/2 " thick
1 c. Lawry's Mesquite Marinade
1/4 c. olive oil
1 tsp. minced garlic
Lawry's Seasoned Salt and Pepper to taste

Directions:
Directions:
Combine meat marinade in a resealable plastic bag and refrigerate for two hours or overnight. Drain meat and sprinkle with seasonings. Mix olive oil and minced garlic in frying pan and heat until very hot. Add meat and cook quickly, turning once. Meat should be pink in the middle. Remove to pre-heated plates and top with pan juices. Serve with wild rice and spaghetti squash in butter.

 

 

 

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