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1 1/2 cups vegetable oil
3/4 cup soy sauce
1/2 cup Worcestershire sauce
2 tablespoons dry mustard
1/3 cup vinegar
1 tablespoon pepper
1 1/4 teaspoons salt
1 teaspoon dried parsley
1/3 cup fresh lemon juice
1 teaspoon garlic powder
Add ingredients together in sequence, as listed, in large bowl. Stir well, pour over venison, and marinate for 24 hours in refrigerator. This marinade can be used on venison that is to be barbecued or roasted in the oven.
If venison is barbecued, baste with the marinade as it cooks.
Recipe adapted from "Tell Me More"
Submitted by the Jr. League Lafayette, LA
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