Marinated Venison Strips

Name: Marinated Venison Strips
Ingredients: 4 pounds venison, preferably from the haunch or loin; 2 cups olive oil; 1 cup dry red wine; 1/2 teaspoon each of thyme and marjoram; 2 bay leaves; 1 clove; 10 juniper berries, bruised; 2 large cloves garlic, minced; Salt and pepper as desired

9 ingredients

5 steps

Ingredients

4 pounds venison, preferably from the haunch or loin
2 cups olive oil
1 cup dry red wine
1/2 teaspoon each of thyme and marjoram
2 bay leaves
1 clove
10 juniper berries, bruised
2 large cloves garlic, minced
Salt and pepper as desired

Directions

1

Cut the venison into 1/4-inch-thick strips about 1 1/2 inches wide, or into slightly thicker small steaks.
2

Mix all remaining ingredients and marinate the venison strips in the mixture for several hours or even days (refrigerate).
3

Grill the strips quickly over a very hot charcoal fire, basting as necessary; or pan broil a few at a time in a very hot, cast-iron skillet.
4

Do not overcook: a minute or less on the first side and 10 to 20 seconds on the other.
5

Serve with crusty bread and some of the marinade, heated and reduced, for dipping.