Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| \N \N | See below |
Cut backstrap into strips & lb. to tenderize. Sprinkle with garlic powder, lemon pepper & Season All. Let meat sit for 10 minutes. Pour Lowry's Mesquite marinade over venison & soak for about 45 minutes.
Put in wire basket with sliced onion, bell pepper & mushrooms. Grill 15 to 20 minutes or until meat is done. Lightly baste with lemon juice & melted margarine just before taking off the grill to add moisture. Serve with hot flour tortillas & fresh tomatoes. Avoid guacamole. It's loaded with fat. be careful while cooking venison because of the lower fat content. it can be tougher than other meats.
Pounding & marinating tenderizes venison.
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