This simple twist to a classic shore lunch fish fry will have everybody wanting you to catch more crappies. The recipe works well with just about any panfish...Read more
Legendary Whitetails 2/22/2013
I wanted to get a little creative with my wild game cooking. I tried this recipe after getting bored with just marinating and grilling my venison loins. I have modified it a little over time to produce the level of heat I desired so you can slim down the heat by using less peppers or leave out the Sriracha! I am the lone venison eater in the house and even my wife liked it (before she knew it was Bambi!!)…
Submitted by Evan G.
– 1/2 cup of clear tequila ( use a mid-grade because cheap tastes cheap )
– 1/4 cup of soy sauce
– 3/4 cup of lime juice (fresh is better)
– 4 Tbsp. chopped garlic
– 3 Serrano Chilies (jalapeno for less heat) sliced into long strips
– 1 tsp cumin powder
– 1 Tbsp. cracked black pepper
– 1/4 to 1/3 cup Sriracha hot chili sauce (Asian food isle)
– 1-2 lbs. Venison Loin
– Cojito Cheese
– Raw white onion
– Lime wedges
Combine the first 9 ingredients in a gallon Zip-Lock bag mixing thoroughly. I usually tenderized the loin with a meat punch (not mallet style) but you don’t have to because the acid from the lime juice will also tenderize.
Marinate the loin for 4 hours or overnight if desired. Remove loin from the marinade and grill to desired doneness. I prefer somewhere between medium and medium well. Strain the remaining marinade into a medium saucepan and bring mixture to a boil.
When meat is done grilling let sit for 5 minutes and slice on the bias (at an angle). I usually put the meat in a serving bowl and pour a little of the marinade over it to keep it moist. Serve with warmed corn or flour tortillas and top with garnishes.