Venison marinade

Venison marinade
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Venison marinade ingredients

  • 2 c STRONG Chianti
  • 4 Cloves garlic, crushed
  • 1⁄2 t Dried rosemary - crushed
  • 1⁄2 t Basil (fresh if possible
  • -or out
  • -one of those jars)
  • 1⁄2 c Swee olive oil
  • 1 t Salt
  • -Green Peppercorns soaked
  • -in olive oil overnight or
  • -more

Cooking Venison marinade

1. Put the meat in a bowl Here"s a good venison marinade you might like - it"s also an excellent salad dressing ~ halve the garlic, set half aside.
2. - w/ a meat tenderizer, gently pound the venison steaks, try not to make the holes too deep.
3. - mash the green peppercorns up, and rub onto the steaks - rub the garlic into the steaks.
4. Set steaks aside in fridge for 1 hour.
5. - combine 1,remaining 2,3,4,5,6 in small pot - heat this mixture slowly (slowly) until it is almost boiling (but not boiling) and turn the heat down until it is just on. Very soft heat, allow to cool down cool enough to touch.
6. - pound the steaks again, gently but firmly w/ tenderizer - lay the steaks in a shallow container, side by side and cover w/ ½ mixture (still warm, but not hot) - let it sit and hour, then turn and do again.
7. ~ broil or barb, mmmm, red on the inside.

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