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quarter liter instant meat mesquite-lime marinade vegetable oil salt Italian viniagrette salad dressing concentrate sugar mesquite flavor water
Viewed: 68 - Published at: 9 years agoIngredients
- 5 lbs (2.3 kg). venison hind-quarter roast
- 2 liter Coca-Cola
- 3 Tbsp (45 ml) instant meat tenderizer
- 1 cup (225 ml) Mesquite-Lime Marinade
- 1/4 cup (60 ml) vegetable oil
- salt and pepper, to taste
- 2/3 cup (150 ml) Italian viniagrette salad dressing
- 3 Tbsp (45 ml) frozen limeade concentrate
- 1 Tbsp (15 ml) sugar
- 1/2 tsp (2 ml) mesquite flavor Liquid Smoke
- 1/4 cup (60 ml) water or wine
Method
- Prepare marinade: place all ingredients in bowl and stir.
- Pat venison roast dry with towel.
- Season with salt and pepper.
- In large stock pot brown/sear roast in vegetable oil.
- Cover roast with Coca-Cola.
- Add meat tenderizer.
- Cover and simmer on low heat until falling apart tender (several hours).
- More Coca-Cola can be added as necessary.
- When roast is done remove from residual stock/cola.
- Add mesquite-lime marinade to pot and bring to a boil.
- Pull apart roast into serving pieces.
- Spoon cooking sauce over the pulled venison.
- Cover and keep warm.
- Serve.