Venison hor d'oeuvres
1 Servings
Ingredients
Quantity | Ingredient | |
---|---|---|
GARNETT PJXG05A | ||
1 | Bottle Wish bone Ital.Dsg -- | |
Venison | ||
Red wine | ||
Oil -- salt & pepper; to ta |
Directions
Cut venison into finger-sized strips. Pour wine over meat and let marinate 1 hour. Drain and then cover with Italian dressing. Let soak at least 2 hours or overnight in refrigerator. Drain. Season with salt, pepper and garlic. Put flour in brown paper bag. Drop in strips and shake to coat. Fry strips in hot oil until brown and crisp. Drain on paper towels and serve hot.
Recipe By :
From: Love2bake@... Date: Thu, 8 Dec 1994 14:07:56 -0500 File
Related recipes
- Cheese puff hors d'oeuvres
- Chicken tarragon hors d'oeuvres
- Cocktail rye hors d'oeuvres
- Crab & cream cheese hors d'oeuvre
- Crab & cream cheese hors d'oeuvres
- Fried feta balls
- Habanero hors d'oeuvres
- Hors d'oeuvres tartlet shells
- Mushroom snack hors d'oeuvres
- Pepperoni hors d'oeuvres
- Pizza hors d'oeuvres
- Polenta triangles for hors d'oeuvres
- Potato-and-caviar hors d'oeuvre
- Roasted potato-chorizo hors d'oeuvres
- Rumaki hors d'oeuvres
- Rumaki hors d'oeuvres restaurant
- Shrimp hors d'oeuvres
- Tomato sandwich hors d'oeuvres
- Walnut gorgonzola bites
- Water chestnut hors d'oeuvres