My mother gave me some venison so I soaked some in brine this morning. I placed a loin in a solution of water, vinegar, pepper and salt. In a fit of indecision, I added apple cider and balsamic vinegar.
After a couple hours, I tossed it in my skillet with a couple tablespoons of canola oil and seared it on medium high for about three minutes on each of three sides.
I tossed it in the crock pot on low with water, a touch of garlic powder, a few shredded leaves of fresh sage and sorrel and a hearty squirt (about 3 ounces?) of Newman's Own Raspberry Walnut dressing.
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sounds yummy
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