Saturday, September 8, 2007

Grilled Venison

My husband tells me that bow season opens this weekend in North Carolina, so I thought it would be appropriate to post an easy, foolproof venison recipe. Greg’s Happy Sauce was created in a North Carolina hunt camp, to tenderize venison and eliminate the “gamey” flavor. This recipe works with any type of meat or game, but is especially good with venison as originally intended. It’s very simple, and there’s no measuring involved – simply use as much venison or other meat as you have, and as much Greg’s Happy Sauce as it takes to coat the meat for marinating.

Venison or other meat, cut into large chunks or strips
Greg’s Happy Sauce

Place the venison or other meat in a large (gallon-size) resealable plastic bag or in a container suitable for marinating. Don’t pack tightly – there should be enough room to move the meat in order to coat and marinade. Pour enough Greg’s Happy Sauce (shake bottle well first) to completely cover the meat, and shake the sealed bag or stir the meat in the container to coat well with sauce. Marinate in refrigerator for at least 2 hours, and preferrably overnight to tenderize the meat and allow the flavors of the sauce to penetrate. When ready to cook, heat your grill, remove meat from bag or container and place the chunks or strips on the grill. Grill until the meat is done to your taste (medium-rare or 140F is ideal), basting with additional Happy Sauce from the bottle as a finishing glaze.

Zestfully yours,

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