October 12, 2010
Permitted use provided by: MissHomemade.com
- venison medallions
- 1/4 cup white vinegar
- 1/4 cup homemade barbecue sauce
- 1/4 cup canola oil
- 1/4 cup homemade worcestershire sauce
- 6 garlic cloves, minced
- 1 tsp ground mustard
- kosher salt and ground black pepper to taste
Excluding the venison, whisk the ingredients together in a bowl and pour half into a large resealable bag. Add the venison and shake to mix. Chill the venison and the remaining marinade overnight in the refrigerator.
Heat the reserved marinate and grill the medallions until you achieve desired doneness. Serve with warm marinade.
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