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  1. #11
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    I am in the minority but don't particularly like soaking meat in anything.

    most venison gets way overcooked IMO.
    MY method IS,
    1. HEAT BARBECUE TO 450
    2. TOSS ON MEAT
    3. COUNT TO TEN.ONE ONE THOUSAND ,TWO.........
    4. FLIP AND REPEAT #3
    5. TOSS ON PLATE AND SERVE
    AS GOES THE CHURCH, SO GOES THE NATION

  2. #12
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    Kidoggy is right. I like to cut my backstraps in 12" pieces or so and grill it in one big piece and then cut into steaks. Usually about 135 degrees. And no reason to soak anything. I guess unless it's a snow goose breast, might soak those. All this talk has me in the mood for some antelope sashimi!!!

 

 
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