WebMarinade. Mix together the marinade ingredients in a shallow dish or a ziploc bag. Add the backstrap and place in the refrigerator. Marinate for at least 4 hours or up …
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WebMix the dough into a ball, wrap in plastic and refrigerate. While the crust rests in the refrigerator, make the filling. Brown the venison, pork sausage and onion in a …
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