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| The Roux (Cooking/BBQ/Recipes) What good is a cajun site without a cooking and recipe forum? |
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#7
02-19-2018, 10:59 AM
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I soak my loin pieces in 2 parts Italian dressing, 1 part allegro marinade, and a few splashed of Worcestershire and soak overnight. Much longer than 24hours and it get to salty with no flavor of the venison left. I just quick sear to medium rare and let rest for 10 minutes. Usually finishing at a medium rare/medium temp. They are great
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