I have loin of mule (deer)…now what?

 

 

 

I’m cleaning out the freezer, people.  I found a small mule deer loin perfect for dinner tonight, and although this is not the gamey, yucky meat from my freezer, I still wanted to give it a little kick.  Now here’s a riddle:

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What do all these condiments have in common besides the fact they are on my so-clean-you-could-eat-off-it kitchen floor?

They’re all in my Tour of the World Meat Marinade. 

If you’re like me and can’t decide quite what flavor marinade you want for your meat, do like I do and add them all together for a surprise!

Here’s how to make it:

1/3 c. Worcestershire sauce

1/4 c. Lite Soy Sauce

1/4 c. Mesquite barbeque sauce

1/8 c. Dijon mustard

2 T. minced onion

1 T. Garlic Powder

1 t. pepper, or to taste

Pour everything into a small casserole dish/the dish you will be giving your meat a bath in.  Mix well, then add your hunk of meat.  Mix it around, dip it, slosh it–really get to know your meat.  Get in there real nice and deep like. 

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It doesn’t look all that appetizing now, but just wait until the next day.  Mmm-mmm good. 

After you’ve let your meat have a nice soak overnight, take out your slow cooker.  Add a bit of water to the bottom and mix in two heaping spoonfuls of your marinade.  Don’t throw the rest of your marinade out just yet! Give your meat one more good roll, then put it in the slow cooker and cook on about 250 ’till it’s good and done. 

You could end here. 

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Looks good, eh? That’s because it is.  But you could make it even better.  I know you didn’t think it was possible, but you can.  Wrap your plate of meat in tinfoil and let it rest for a bit.  A deer nap, if  you will.  When you’re ready to eat it, slather some more marinade on it and throw it on the grill for a few minutes.  Don’t burn it, then it will taste burned and not savory.  Eating your meat right out of the slow cooker will result in a soft, tender hunk.  Grilling it will give the outside of your meat a bit of a crunch, but that nap under the tinfoil locks in an awful lot of juices and flavors, so it will be amazing. 

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Serve it up with a starch and a veggie, and you’ve got a pretty good Sunday meal.  I made chips…well, I tried to make Hasselback Potatoes, but that whole bit about “don’t slice all the way through” sort of threw me for a loop, aka I failed miserably.  So I thought, “I’ll make chips!” And of the four potatoes I made, these were the only ones close to being picture-worthy.  So if you decide to make chips, please be better at it than me.  And enjoy your Tour of the World!

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