"Mountain Lamb on the Rod with pepper sauce"
by Michael DeRosa
(New Castle, PA)
2 lbs. cubed venison
1 bottle lite Italian salad dressing
1 jar sliced hot vinegar peppers
1 med. onion diced
juice of one half lemon
1/2 cup olive oil
Place venison cube's and salad dressing in a 1 gallon zip lock bag and lay flat in refrigerator for 2 days turning a few times per day. Drain liquid from jar of peppers and place peppers in a bowl with lemon, onion, olive oil, and salt and pepper to taste. Refrigerate pepper sauce.
Skewer venison cubes and cook over hot charcoals aproximately 2 min. per side. The acidity of the dressing will have started the cooking process so be carefull not to over cook. Serve with pepper sauce and crusty bread.
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