Venison Marinade

1 salt
1 pepper,coarse ground
1 worchestershire sauce
2 tb lemon juice
1/2 c clear italian dressing
1 bay leaves
1 thin sliced onion
1 garlic, minced (optional)

Slice meat in 1/2" slices. Place in bowl, add 1 T. salt, enough water to cover, cover with lid and place in refrigerator. Next day, drain liquid, add salt again, water and soak.

Repeat this pprocess for 3 to 5 days. On the 5th day, drain meat, rinse and dry with a paper towel. In a shallow pan, place meat, sprinkle with pepper (it has already been salted) and rub each with worchestershire sauce.

Place meat in single layer in ppan and sprinkle over meat: lemon juice, italian dressing, garlic, onion, and bay leaves.

Soak over-night, turning several times. To barbeque, baste with marinade. To pan fry, drain meat, blot with paper towels, then beat in flour and fry.