Venison Saute
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Marinate 2-3 lbs. Venison of diced venison in buttermilk or yogurt for 24 hours. Then wash thoroughly
1 cup olive oil
1/4 tsp. black pepper
1/3 cup vinegar
3/4 tsp. Salt
1 large onion, chopped
1/4 tsp. garlic salt (or to taste)
1 tsp. sugar
1 tsp. oregano

Mix benison and the ingredients together. Marinate meat in mixture in closed container 2-3 days in refrigerator. Stir several times daily. Saute till rare. Great for sandwiches or shish kebabs. Serve with red wine Sauce or salad dressing.

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