Tucker Posted January 10, 2009 Report Share Posted January 10, 2009 A few Sunday's ago we cooked up some Speedies. This is a recipie that I got from my Aunt who lives in Johnson City, NY. My neighbor's son got his first deer around Thanksgiving and gave me a 5# roast to freeze. When you take them off have some chicago rolls (short torpedos) ready, just slip the skewered meat into the roll, grip and pull it off, dress it as you like. Yum. Recipie: 3-4 pounds of venison cut into ¾â€-1†cubes 4-5 cloves garlic minced (fresh is best) 1 Tablespoon Oregano 1 Tablespoon Basil 1 Bay leaf ½ cup sugar ¾ cup vegetable oil 1 cup wine vinegar (can be red, white or cider) Parsley to taste Juice of one whole lemon Mix the ingredients above well and pour over the venison. (Best container is a large pickle jar) Marinade minimum 3 days, no longer than 5 days in refrigerator. Shake or stir often. 1 Quote Link to comment Share on other sites More sharing options...
Conodo12 Posted January 10, 2009 Report Share Posted January 10, 2009 Tucker - those look great! Don't tell me that your neighbor's son shot one of those little key deer down that way?!?!?! (Of course, you might be lucky to get 5# of meat from just one of those little guys!) Quote Link to comment Share on other sites More sharing options...
Tucker Posted January 11, 2009 Author Report Share Posted January 11, 2009 We are in NE Florida, the deer around here get upwards of 120#. Quote Link to comment Share on other sites More sharing options...
Conodo12 Posted January 14, 2009 Report Share Posted January 14, 2009 120lbs.? Where's the other half of that deer?!?!? Maybe we grow 'em a tad bit bigger in the Keystone State! In all seriousness, I'm going to try this recipe first chance I get! Quote Link to comment Share on other sites More sharing options...
